Nut-Free Classic Pecan Tart
Discover a delicious twist on tradition with our Nut-Free Classic Pecan Tart—perfect for nut-free households and allergy-friendly gatherings! This recipe captures the irresistible flavor of a classic pecan tart while swapping out nuts for a hearty combination of toasted oats, sunflower seeds, and pumpkin seeds. A buttery, homemade crust provides the perfect base for a rich and gooey filling made with brown sugar, corn syrup, and vanilla. The result is a golden, nut-free dessert that’s every bit as indulgent and satisfying as its original counterpart. Easy to make and guaranteed to impress, this tart is ideal for holiday feasts, potlucks, or simply treating yourself to a slice of comfort.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cup Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter, cold
- 3 tablespoons Ice cold water
- 1 cup Old-fashioned rolled oats
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 1 cup Brown sugar
- 0.5 cup Corn syrup
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
To prepare the crust, combine flour, granulated sugar, and salt in a medium bowl.
Cut in the cold unsalted butter into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs.
Mix in ice cold water a tablespoon at a time until the dough begins to come together but is not sticky.
Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Lightly flour a surface and roll the chilled dough to fit a 9-inch tart pan with a removable bottom. Trim excess dough flush with the edges of the pan.
Bake the crust blind for 15 minutes, using pie weights or dried beans to hold down parchment paper lining.
To prepare the filling, toast the oats, sunflower seeds, and pumpkin seeds on a baking sheet in the preheated oven for 5-7 minutes or until lightly golden.
In a large bowl, whisk together brown sugar, corn syrup, eggs, vanilla extract, salt, and melted butter until well combined.
Stir the toasted oats and seeds into the sugar mixture.
Pour the filling into the pre-baked crust and spread evenly.
Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and slightly puffed.
Allow the tart to cool to room temperature on a wire rack before removing the tart ring and serving.
Nutrition Facts
Calories |
4376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.2 g | 304% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 513.1 g | 187% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 319.9 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 412 mg | 32% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2088 mg | 44% | |
*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.
