Pecan Tart

whole pecan tart

A pie is composed of a sweet or savory filling in a baked crust. It can be open-faced (without a top crust) or, more typically, topped with a full or lattice crust. A pie is generally made in a round, slope-sided pan and cut into wedges.

A tart is similar to a pie except it is made in a shallow, straight-sided pan, often with fluted edges.

I decided on a pecan tart instead of a pie solely because of the presentation. The recipes are exactly the same!

Remember when you are baking or cooking, PRESENTATION, PRESENTATION, PRESENTATION!

Pecan Tart

For the Dough:

  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable shortening
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons beaten egg (about 1/2 large egg)

For the Filling:

  • 1 vanilla bean, split lengthwise (or 1 1/2 teaspoons vanilla extract)
  • 1 stick unsalted butter
  • 3 large eggs
  • 1 cup light corn syrup
  • 3/4 cup sugar
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 30 whole pecan halves, 3/4 cup chopped


Make the dough:

Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter.

Beat the egg with 2 tablespoons ice water in a bowl, then add to the processor and pulse once or twice (stop before the dough gathers into a ball). Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and chill until firm, at least 1 hour.

Roll the dough into a 10-inch round on a floured surface. Ease into a 8-inch tart pan. Be sure the dough is pressed against the sides of the shell. Roll the rolling pin over the top of the shell. The edge of the shell will cut the dough.

Position a rack in the lower third of the oven and preheat to 450F.

Make the filling:

Scrape the vanilla seeds into a skillet; add the butter and the vanilla pod. Cook over medium-high heat until the butter browns, about 5 minutes. Remove from the heat and cool somewhat.

vanilla pod in butter

Put a baking sheet in the oven on the rack to heat.

Whisk the eggs, corn syrup, sugar, vinegar and salt in a bowl. Slowly scrape in the butter mixture, whisking; discard the vanilla pod. (If using vanilla extract instead, add it now).

Spread the chopped pecans in the crust and pour in the corn syrup mixture. Place the 30 pecan halves in a circle around tart.

pre-baked pecan pie

Place the tart on the hot baking sheet, reduce the oven temperature to 350 and bake until the crust is golden, 20 to 30 minutes. Continue baking until set, about 15 to 20 minutes. Cool completely on rack.

baked pecan tart

This pecan pie tart is the perfect ending to a delicious meal!

pecan tart

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About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!


Chef Kathy

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