Pecan Tart
Indulge in the rich, nutty decadence of this homemade pecan tart, a show-stopping dessert perfect for holidays or special occasions. With a buttery, flaky crust made from scratch and a luscious filling of brown sugar, corn syrup, and heavy cream, this tart is packed with caramel-like sweetness and toasted pecan goodness. Whole and chopped pecans create a stunning surface and add a delightful crunch to each bite. The recipe includes simple yet effective techniques, such as blind baking the crust for a perfectly crisp base and artfully arranging the pecans for a professional touch. Ready in just over an hour and serving eight, this pecan tart brings gourmet flavor to your table with minimal effort. Slice it up and serve as is, or pair it with whipped cream or vanilla ice cream for an extra layer of indulgence.
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Recipe Information
Ingredients
- 220 grams All-purpose flour
- 150 grams Unsalted butter
- 50 grams Granulated sugar
- 2 tablespoons Ice water
- 200 grams Pecans
- 150 grams Brown sugar
- 120 milliliters Corn syrup
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 60 milliliters Heavy cream
Instructions
In a medium mixing bowl, combine the all-purpose flour and granulated sugar.
Cut the unsalted butter into small cubes and add them to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water one tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 175°C (350°F). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes. Remove from the oven and let cool.
In a mixing bowl, whisk together the brown sugar, corn syrup, eggs, vanilla extract, salt, and heavy cream until smooth.
Chop half of the pecans and leave the rest whole. Spread the chopped pecans evenly over the cooled tart crust, then arrange the whole pecans on top decoratively.
Pour the filling mixture over the pecans, ensuring they are evenly coated.
Place the tart on a baking sheet and bake at 175°C (350°F) for 40-45 minutes, or until the filling is set and slightly puffed.
Remove from the oven and allow the tart to cool completely before slicing and serving.
Nutrition Facts
Calories |
4924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.3 g | 397% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 43.2 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 518.9 g | 189% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 329.6 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 432 mg | 33% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1505 mg | 32% | |
*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.
