Pecan Tart

I do love the flavors of pecan pie, but I find the inch or so of “goo-iness” is a bit much for me.  A few years back, I began making Pecan Tarts instead of pie, so I could enjoy the flavor of the pecans more. In this case, less (“goo-iness”) is more!

This tart can be baked ahead and frozen.  After it cools, wrap it well in plastic wrap or large freezer bag.  Bring out of the freezer the day you’d like to serve.  It thaws within an hour.            

Have prepared and pre-baked 1 Tart Crust (as found in recipe section)

In bowl, whisk to make smooth:
1 cup Brown Sugar
3 Tabl. Butter, melted
1/2 cup Dark Corn Syrup
3 Eggs, whole

Line the bottom of the pre-baked tart shell with Pecans. Pour the above mixture over the top of pecans.  Bake in 350 degree oven for 30-35 minutes or until it is set in the center.  Cool completely before serving.

Keep this tart at room temp. if you are going to serve in a day or two.  Otherwise, refrigerate, and bring to room temp. before serving.  Serve with a dollop of fresh whipped cream.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 19, 2010, in Nuts, Recipes, Tarts and tagged , , , . Bookmark the permalink. 3 Comments.

  1. The pecan tarts are in the oven- I can’t wait to taste them ! Thanks for the recipe ! Neal

  2. I don’t have a tart pan…do this do just as well in a regular pie plate?

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