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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
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
16
slices
Calories
276
kcal
Author
Ashlee Marie
Ingredients
Pâte Sablée
1
cup
butter
softened
1
cup
powdered sugar
1
egg yolk
1
tsp
salt
2¼
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
US Customary
-
Metric
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:
276
kcal
|
Carbohydrates:
31
g
|
Protein:
2
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Cholesterol:
54
mg
|
Sodium:
262
mg
|
Potassium:
44
mg
|
Fiber:
0
g
|
Sugar:
17
g
|
Vitamin A:
410
IU
|
Calcium:
13
mg
|
Iron:
1
mg