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Pecan tart recipe pie pâte brisée

Pecan Tart

All the goodness of a gooey pecan pie in perfectly sliceable tart form.
Prep Time: 25 minutes
Cook Time: 50 minutes
Course: Dessert
Keyword: pâte brisée, pecan tart, pie dough, tart
Makes: 8 Servings
Author: Corey Grimsley


  • 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


  • 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 45-50 minutes.  You may need to place a sheet of aluminum foil over the tart for the last 20 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.
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