Pecan Pie Tart Recipe
This is Cheryl's mom's pecan pie recipe turned into a pecan pie tart. Here’s to pecan pie, with a twist!
Ingredients
pecan filling
- 2 eggs at room temperature
- 1/3 cup sugar
- 1/2 cup corn syrup 1/4 light and 1/4 dark
- 2 Tbsp unsalted butter melted
- 1 dash salt
- 1/4 tsp pure vanilla extract
- 2 cups pecans coarsely chopped or whole
crust
- 2 cups all-purpose flour
- 1/4 cup water
- 1/2 cup oil blend of vegetable and canola – no corn oil
Instructions
- Preheat oven to 350 degrees.
- Whisk eggs together then add sugar and syrup, stirring until thoroughly combined.
- Add melted butter after it has cooled then add salt and vanilla. Add pecans last. Stir well and set aside.
- Mix flour, water and oil until blended, let sit a few minutes at room temperature.
- Roll dough between 2 sheets of wax paper to size needed for tart pan. Use wax paper or spatula to press into tart pan (to avoid over handling dough).
- Pour pecan filling into tart pan and bake 55 minutes or until crust is golden brown.
Notes
Working with corn syrup can be messy. Avoid kitchen chaos by spritzing your measuring cup with non-stick spray—the corn syrup will slip right out!
Nutrition
Calories: 376kcal | Carbohydrates: 34g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Cholesterol: 41mg | Sodium: 214mg | Potassium: 119mg | Fiber: 3g | Sugar: 10g