pecan tart recipe
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Pecan Tart

This easy cookie-like crust is in perfect ratio with the gooey pecan ratio. It it any wonder this pecan tart is one of my most requested desserts?

This easy cookie-like crust is in perfect ratio with the gooey pecan ratio. It it any wonder this pecan tart is one of my most requested desserts?
Course Dessert
Cuisine American
Keyword caramel pecan tart, pecan pie, pecan tart
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 slices
Calories 276kcal
Author Ashlee Marie

Ingredients

Pâte Sablée

  • 1 cup butter softened
  • 1 cup powdered sugar
  • 1 egg yolk
  • 1 tsp salt
  • cups all-purpose flour

Filling

  • 1 egg
  • 1/3 cups light corn syrup
  • 1/3 cups granulated sugar
  • 1 Tbsp butter melted
  • 1/2 tsp vanilla
  • 2/3 cups chopped pecans

Instructions

Pâte Sablée

  • Cream the butter, sugar, egg yolk and salt with a hand mixer
  • Add the flour and mix, it will be crumbly
  • Turn onto the table and press together
  • divide into two disks and wrap in plastic wrap
  • refrigerate for 30 mins
  • roll our one of the crust disks
  • press into a tart pan – either a 9 inch circle or a 14x4 long tart pan
  • cover in plastic wrap and refrigerate 30 mins

Filling

  • Preheat the oven to 325
  • whisk together the egg, corn syrup, sugar, butter and vanilla
  • add the pecans and stir together
  • Pour into the crust in the tart pan and spread
  • Bake for 25-30 minutes – checking at the 20 min mark.
  • I recommend covering the edge of the crust so it doesn’t over bake.
  • Allow to cool completely on a wire rack before slicing.

Video

Nutrition

Calories: 276kcal | Carbohydrates: 31g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 262mg | Potassium: 44mg | Fiber: 0g | Sugar: 17g | Vitamin A: 410IU | Calcium: 13mg | Iron: 1mg