A warm pecan tart out right out of the oven was my dad’s favorite dessert. In the wintertime I bake it a few times. This recipe was originally a pie and over time, I started baking it in a tart form. It’s so delicious and I don’t use corn syrup so it’s a bit healthier than traditional pecan pie.
You can use a pie dish for this (making a pie) but my preference is to serve tart wedges.
Enjoy!
Pecan Tart Recipe
Ingredients
- 1 - 9" pie crust
- 1 3/4 cup chopped pecans
- 4 tbsp unsalted butter
- 2 eggs, room temperature
- 1/2 cup honey
- 1/2 cup maple syrup
- 1 cup loosely packed brown sugar
- 1 tbsp Bourbon is optional (adds great flavor)
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line bottom of tart pan with parchment paper.
- For the filling, whisk melted butter, eggs, maple syrup, honey, brown sugar, bourbon, and vanilla extract until smooth and then stir in the pecans.
- Take dough out of the refrigerator and roll into a circle. Fold in quarters and place in tart pan. Open quarters and press into tart pan trimming the extra around the edges.
- Place tart pan on baking sheet and bake for 45-55 minutes or until filling is set.
- Slice into wedges and serve with whipping cream.
