Classic Pecan Tart
Indulge in the rich, buttery goodness of this **Classic Pecan Tart**, a crowd-pleasing dessert perfect for holiday gatherings or special occasions. Featuring a homemade flaky pastry crust and a decadent filling of toasted pecans, dark corn syrup, brown sugar, and a hint of vanilla, this tart delivers an irresistible combination of crunch and caramel-like sweetness. With just a handful of pantry staples, you'll create a stunning dessert that's as lovely to look at as it is to eat. Baked to perfection with a golden, crisp top, this tart is best served slightly chilled or at room temperature, making it the ideal dessert for showcasing traditional flavors. Whether topped with a dollop of whipped cream or enjoyed on its own, this pecan tart will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 115 grams unsalted butter, chilled and diced
- 50 grams granulated sugar
- 0.25 teaspoons salt
- 60 milliliters ice water
- 200 grams pecans, roughly chopped
- 3 eggs, lightly beaten
- 240 milliliters dark corn syrup
- 100 grams light brown sugar
- 50 grams unsalted butter, melted
- 5 milliliters vanilla extract
- 0.5 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C).
To prepare the crust, combine the all-purpose flour, granulated sugar, and salt in a food processor. Pulse a few times to mix.
Add the diced chilled butter to the food processor and pulse until the mixture resembles coarse crumbs.
Gradually add the ice water while pulsing until the dough begins to come together.
Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
Press the dough into the tart pan and trim the edges. Place the pan in the refrigerator while preparing the filling.
In a large bowl, combine the beaten eggs, dark corn syrup, light brown sugar, melted butter, vanilla extract, and salt. Mix until well blended.
Stir in the chopped pecans.
Pour the pecan mixture into the prepared crust, spreading evenly.
Bake in the preheated oven for 50 to 55 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and allow to cool in the pan on a wire rack for at least an hour before serving.
Carefully remove the tart from the pan and serve slices as desired.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 42.6 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
