Pecan Tart Recipe

The Pecan Tart Recipe traditional American pecan pie that is traditionally served on Thanksgiving Day. A smooth, custard-like filling made with pecans is surrounded with an all-butter, flaky tart base, making the conventional old-fashioned pie different. Pecan Pie! Family-oriented, warm, romanticized, and traditional, it is appropriate for the season of autumn and winter. 

Pecan tart like the traditional pecan pie are the same qualities, with a smooth and pecan caramel mixture with flakes, all-butter, crumbly pastry. The difference is that the base is baked in a tart pan instead of a pie pan! That’s it! These easy tarts have a flaky, buttery crust and  pecan filling, and you can make them for holidays, parties, or just for your family.

Ingredients of Pecan Tart

Pecan Tart Crust

• 1 1/3 cup all-purpose flour
• ½  teaspoon salt
• 1/2 cup unsalted butter, chopped and kept cold
• 45-60 ml water, ice-cold
• 1 egg lightly beaten

Pecan Tart Filling

• 2 large eggs, at room temperature
• 2.4 tablespoon unsalted butter, melted
• 1/2 cup brown sugar
• 120 ml golden syrup
• 30 ml molasses
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2/3 cup pecan halves chopped 
• 2/3 cup pecan halves, to decorate

Equipment

Before starting, ensure you have the following equipment:

• Mixing bowls
• Measuring cups and spoons
• A whisk
• A tart pan
• Oven

Making Process

Step 1: Take flour and salt in a large container. Add cubed butter and rub the butter and flour together in the fingers until it is similar to breadcrumbs with large pea shaped butter pieces.

Step 2: Mix half the water in the flour and pour, then mix the flour together with your hand. Add a small amount of water if needed. A combination of dough with your hand, press it on a disk and then place it on the cover with a meal wrap and keep it in the refrigerator for 30 minutes.

Step 3: Remove the dough from the refrigerator and cool the pastry for 15-20 minutes. Roll the pastry into a round form.

Step 4: Make a 9 -in (23 cm) fluted tart tin flour base. Fold the flour over the rolling pin and transfer the tart tin. If it is not easy to press, you can press it on the side without extending it. After cutting the extra flour, mix it with rolling pins and keep the ready pastry shell in the refrigerator for 1 hour.

Step 5: Take the pastry out of the fridge, prick it with a fork, then line it with some aluminum foil and put the weight (like beans or rice) in it. 

Step 6: Preheat  the oven to 180°C (350°F). Bake for 15 minutes, remove the weight and then brush with the feed egg in the pastry. Go back to the oven again and bake for the extra 5 minutes until it is brown.

Step 7: Beat eggs in a large bowl. Combine the melted butter with brown sugar, golden syrup, molasses, vanilla essence, and salt. Mix until combined. Then pour the pecan filling over the baked tart base. Pecan halves should be used to design the tart in a pattern of your choice.

Step 7: Bake in the oven for at least 30 mins. To avoid overbrowning, put a circle of foil on the crust. If the pecans start to brown too fast, fold a sheet of aluminum foil over the top of the tart, allowing it to hang over the sides to capture the grease drippings.

Storage 

To store: Pecan tart is stable at room temperature for two days. Or freeze, wrap well with plastic wrap, for up to 5 days. 

To freeze: Cool the Pekan tart well at room temperature. Put the cover well with a plastic wrap and then freeze a ziplock bag for up to 2 months. It should be melted in the refrigerator and refrigerated before serving, then brought to room temperature for some time.

Nutrition

• Calories: 4930 kcal 
• Carbohydrates: 475g 
• Cholesterol: 1030mg 
• Calcium: 530mg
• Fiber: 25g
• Fat: 320g  
• Saturated Fat: 110g 
• Polyunsaturated Fat: 58g 
• Monounsaturated Fat: 135g 
• Trans Fat: 5g 
• Sodium: 925mg 
• Sugar: 290g 
• Iron: 20mg
• Protein: 65g 
• Potassium: 2085mg 

FAQ

Should pecan tart be stored in the refrigerator?

A: If you wish to cut neat, firm slices from the tart, yes, refrigerate it once it has cooled. Otherwise it can be left at room temperature and can be consumed straight from that container.

Does the pecan tart recipe become thicker on cooling? 

A:  Yes, it will. When taken out of the oven, it can be somewhat pappy. When the mixture begins to cool, the filling will set into position. Allow it to rest for 20-25 minutes if you wish to serve it warm; else, let it stand for at least an hour to cool to room temperature.

What am I going to look at to check the readiness of the tarts?

A:  The filling must be fixed and risen, and the skin needs to be brown at the pastry and in some parts brown.

Final Thoughts

This pecan tart recipe is both relatively simple and rather delicious, so it fits wonderfully into your dessert binder. Easy and quick to prepare and mostly made from natural products, you can get a perfect dessert that will leave your guests amazed. As you may attend a fancy dinner or just invite friends for lunch, these tarts will add a nice touch to your table. Enjoy the taste of the foods and also enjoy the company of friends and/or family while taking the foods. Happy baking!