Gluten-Free Classic Pecan Tart
Indulge in the timeless Southern dessert with a modern twist: the Gluten-Free Classic Pecan Tart. This elegant dessert features a buttery, flaky gluten-free crust made from a custom flour blend, perfectly cradling a rich and gooey filling of dark corn syrup, brown sugar, and vanilla, studded with crunchy pecan halves. With its beautifully golden crust and glossy, nut-studded top, this tart is as stunning as it is delicious. Perfect for holidays, special occasions, or any time you crave a decadent treat, this dessert ensures no one misses out, including those with gluten sensitivities. Ready in just over an hour, this recipe balances tradition and dietary inclusivity, making it a centerpiece-worthy dessert for any table.
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Recipe Information
Ingredients
- 1.5 cups Gluten-Free Flour Blend
- 0.25 cup Granulated Sugar
- 0.25 teaspoon Salt
- 0.75 cup Unsalted Butter, cold and diced
- 3 tablespoons Ice Water
- 3 whole Large Eggs
- 1 cup Dark Corn Syrup
- 0.5 cup Brown Sugar, packed
- 1 teaspoon Vanilla Extract
- 1.5 cups Pecan Halves
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the gluten-free flour blend, granulated sugar, and salt.
Add the cold, diced unsalted butter into the flour mixture.
Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually stir in the ice water, starting with 2 tablespoons and adding more if needed, just until the dough holds together. Avoid adding too much water.
Wrap the dough in plastic wrap and refrigerate for 20 minutes to chill.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan.
Carefully transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
In a large bowl, whisk together the eggs, dark corn syrup, and packed brown sugar until well blended.
Stir in the vanilla extract and pecan halves.
Pour the pecan filling into the prepared tart shell, spreading the pecans evenly.
Bake the tart in the preheated oven for 50 minutes or until the filling is set and the crust is golden brown.
Remove from the oven and allow the tart to cool completely on a wire rack before serving.
Nutrition Facts
Calories |
4589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.1 g | 364% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 490.2 g | 178% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 332.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 343 mg | 26% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1262 mg | 27% | |
*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.
