Pecan Tart Recipe
Buttery pecan tarts with a gooey filling, perfect for every occasion.
Ingredients
For the Tart Crust :
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3-4 tbsp cold water
For the Pecan Filling :
- 1/2 cup light corn syrup
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups pecan halves
Instructions
Prepare the Crust :
- In a large bowl, mix the flour, sugar, and salt.
- Add the chilled butter and cut it into the flour using a pastry cutter or fork until it resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Make the Filling :
- In a medium bowl, whisk together corn syrup, brown sugar, melted butter, eggs, and vanilla extract until smooth.
- Stir in the pecan halves.
Assemble the Tarts :
- Preheat your oven to 350°F (175°C).
- Roll out the dough on a lightly floured surface and cut circles to fit into a muffin tin.
- Press the dough circles into the muffin tin cups to form mini tart shells.
- Pour the pecan filling into each tart shell, filling about 3/4 full.
Bake :
- Bake the tarts in the preheated oven for 25 minutes or until the filling is set and the crust is golden brown.
- Remove the tarts from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use a food processor to save time while preparing the crust.
- For extra flavor, toast the pecans lightly before adding them to the filling.