Pecan Tart
Updated Oct. 11, 2023
- Total Time
- 50 minutes
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1prepared pie crust, or pie pastry crust (see recipe)
- 4tablespoons butter
- ⅓cup light corn syrup
- ½cup light brown sugar
- ¼cup heavy cream
- 1teaspoon pure vanilla extract
- ¾cup whole pecan halves
Nutritional analysis per serving (10 servings)
273 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 105 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Line a 10-inch pie or tart tin, preferably with a removable bottom, with pastry. Line the pastry with wax paper and pour in rice or beans to weight down the pastry. Bake 7 minutes. Remove the rice or beans and paper.
- Step 3
Put the butter in a heavy skillet and cook, stirring until it is light brown. Add the corn syrup, brown sugar and cream, and cook, stirring, until blended. Add the vanilla.
- Step 4
Arrange the pecan halves neatly and symmetrically over the partially baked pie shell. Pour the syrup evenly over all. Place in the oven and bake 20 minutes.
Private Notes
Comments
This recipe is missing eggs. I tried it and the result was an incredibly soupy pie. It was a complete embarrassment to serve this pie on my Thanksgiving table.
This was a nice looking tart and is lighter and less sweet than pecan pie. It needed more pecans than the recipe called for. Based on a reviewer's comment that the tart was soupy, I did not pour all of the syrup over the tart. This resulted in a somewhat dry tart. Next time I will add all of the syrup.
This recipe is missing eggs. I tried it and the result was an incredibly soupy pie. It was a complete embarrassment to serve this pie on my Thanksgiving table.