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A freshly made pecan pie tart with a slice cut out of it.

Pecan Pie Tart Recipe

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This is Cheryl's mom's pecan pie recipe turned into a pecan pie tart. Here’s to pecan pie, with a twist!
Course Dessert
Cook Time 55 mins
Total Time 55 mins
Servings 12 servings
Calories 376
Author Cheryl Najafi


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


  • 2 cups all-purpose flour
  • 1/4 cup water
  • 1/2 cup oil blend of vegetable and canola – no corn oil


  • 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.


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!


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