Friday, November 28, 2014

Pecan Tart

I am not a big fan of Pecan Pie.

To me, it's a bit sickeningly sweet.  Which is understandable when you consider it's basically sugar, brown sugar and corn syrup...but I digress.

Anyway, to mitigate the super-sweet problem, I made this pie in a tart pan, thus evening out the balance of sugary filling to pecan ratio.  This recipe does make more filling than you will use in your tart, but you can bake another small tartlette with it, or just bake the filling in an oven-safe bowl and eat it as is, or as a dip if you prefer.

Pecan Tart


1 c. pecans (toasted and chopped)
1 c. sugar
3 Tbs brown sugar
1 c. dark corn syrup
1/2 tsp salt
1 tsp vanilla
1/3 c. butter (melted)
3 eggs

Pie dough


Preheat oven to 350.

Press your dough into a 10-inch tart pan. Sprinkle the toasted pecans in the bottom of your crust.

In a medium bowl, mix the sugars, corn syrup, salt, vanilla and butter until smooth.  Whisk in the eggs until everything is of an even consistency.  Pour over the pecans in the crust, being careful not to overfill your crust (you will have excess filling).

Place the tart pan on a large cookie sheet (for easy transport).  Cover with foil and bake for 30 minutes.  Carefully remove the foil and bake an additional 20-30 minutes or until the filling does not jiggle when moved.

*If you bake your excess filling, keep an eye on it, as it will not need to bake as long as your tart.

Allow your tart to come to room temperature before serving.


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