Pecan Pie Tart: A Twist on a Classic
A Fresh Take on a Beloved Recipe
Who says pecan pie has to be traditional? Sometimes, it’s exciting to shake things up and try something new. That’s where this pecan pie tart recipe comes in. Using our trusty Easy Pie Dough recipe, you can create a stunning tart that’s just as delicious as its pie counterpart.
A Recipe for Success
This caramel-filled, crunchy pecan tart is perfect for any occasion. With a yield of 8-10 servings and an easy difficulty level, it’s a great option for gatherings and celebrations. The best part? It can be baked in either a rectangular or round 9″ tart pan, giving you flexibility in your presentation.
Gather Your Ingredients
To make this show-stopping tart, you’ll need:
- 1 recipe Easy Pie Dough
- 3 eggs
- 1/3 cup brown sugar
- ½ cup corn syrup
- 1 tsp. vanilla
- 2 tbs. butter, melted
- ¼ tsp. salt
- 1 ½ cups chopped pecans
- Whipped cream for serving
Let’s Get Started!
Preheat your oven to 350°F and make the Easy Pie Dough according to the recipe. On a well-floured surface, roll out the dough to an 18″ x 8″ rectangle about 1/8″ thick. Transfer the dough to the tart pan, gently pressing it into the pan and cutting away excess dough. Freeze for at least 30 minutes.
Blind Baking and Filling
Prick the bottom of the dough with a fork, then cover completely with tin foil. Add pie weights to the tart pan and blind bake for about 15 minutes. Carefully remove the pie weights and continue to bake for about 5 minutes, or until the tart shell is golden brown. Remove the tart shell from the oven and let it cool to room temperature.
In a separate bowl, combine the eggs, sugar, corn syrup, vanilla, butter, and salt. Mix well, then fold in the pecans. Gently pour the mixture into the tart shell and bake for 45-50 minutes, or until golden brown and a knife comes out clean when inserted in the middle.
The Final Touches
Transfer the tart to a wire rack and let it cool completely. Serve in slices with whipped cream and enjoy the oohs and aahs from your guests!
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