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A pecan tart is my favorite way to use pâte brisée-you get all of the goodness of a gooey pecan pie but with perfectly clean slices!

This tart has become a Thanksgiving tradition in our house.  It’s starts with one portion of my Pâte Brisée.  The filling is just like a traditional pecan pie-using a large fluted tart pan makes the proportion of filling-to-crust more equal.

Roll out one portion of pastry and line a 10” fluted tart pan.  Dock the bottom of the pastry with a fork.

Combine all of the filling ingredients in a large bowl.  Pour into the tart pan.  There should be about 1/4 inch of pastry showing (just enough room for the pecans).  Arrange the pecans halves in concentric circles, beginning with the outer ring and working towards the center.  The recipe is for one tart, but it is easy to double (this tart is always a big hit…you’ll notice I have two going in the photos!).

Bake on a sheet tray for 30 minutes at 400ºF.  You may need to place a sheet of aluminum foil over the tart for the last 15 minutes if the pecans are getting too dark.

The filling will puff up some and have a slight giggle in the center, but it will settle and firm up as it cools.

Allow the tart to cool before removing from the tart pan.  Serve it at room temperature or slightly warm.  You get the crisp top layer with toasted pecans, the gooey sweet filling with a surprising brightness from the orange zest, and the buttery crust-delicious!  Enjoy!

Pecan Tart

All the goodness of a gooey pecan pie in perfectly sliceable tart form.

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Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Course: Dessert

Keyword: pâte brisée, pecan tart, pie dough, tart

Makes: 8 Servings

Author: Corey Grimsley

Ingredients

• 1 portion pâte brisée
• 340 grams corn syrup
• 3 whole eggs
• 100 grams granulated sugar
• 60 grams butter unsalted, melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 tbsp brown sugar
• zest of one orange
• 1 tbsp Bourbon
• 100 grams pecans chopped finely
• 170 grams whole pecans About 100, for decorating the top

Metric - US Customary

Instructions

• Preheat the oven to 400º F.
• Roll out one portion of pâte brisée and line a 10 inch tart pan. Dock the bottom of the pastry with a fork.
• Mix all of the ingredients (except the reserved whole pecans) in a large bowl with a whisk. Pour into the lines tart pan. The filling should should stop about 1/4” from the tip of the pan. Arrange the pecans halves in concentric circles, beginning with the outer ring and work towards the center.
• Bake on a sheet tray for 30 minutes.  You may need to place a sheet of aluminum foil over the tart for the last 15 minutes if the pecans are getting too dark.  The filling will puff up and have a slight giggle in the center, but it will settle and firm up as it cools.
• Allow the tart to cool before removing from the tart pan.  Serve it at room temperature or slightly warm.

Did you try this recipe?Let me know how it was!