For me, there have to be pecans and apples for Thanksgiving. Wouldn’t you agree? This has got to be my Rhea’s second favorite pie. She loves nuts. And her first favorite is the macadamia tart, then this pecan pie recipe.
Why is this the best pecan tart recipe?
The recipe is simple and easy. And, best of all, a make-ahead tart that is great for festive days like Thanksgiving and Christmas. This means you can get dessert done a day ahead and leave enough time for your dinner preparations. There are two components to making this pie. The crust – today, we use a homemade pie crust. But you can also use store-bought just as well. The filling – unlike the classic pecan pie this tart has fresh cream in the filling, which gives this tart a lovely creamy texture. Most of the ingredients are easy to find or pantry staples. In fact, most of them have easy substitions. Of course, I am using pecan nuts today, but this pie is delicious even with macadamia and hazeluts. Timeline and process does not get any simpler.Prepare the tart shell – 10 minsChill and roll the crust – 30 minsPrepare the filling – 10 minsBake the tart – 40 to 45 mins
Ingredients and substitutes
Pecans – Of course, we are using wonderful pecans in this tart. But, you can also use macadamia or hazelnuts just as well. Syrup – I like the taste that golden syrup adds to this tart but you can also use karo syrup or maple syrup as well. Brown sugar – I have used dark brown sugar but, you can also use light brown sugar. The dark one does give the pie a deeper color and more stronger molasses flavor. Cream – This is what makes this tart different from the pie. A rich and creamy pecan filling. Lemon – The lemon just helps cut that sweetness in the filling. So, I highly recommend it.
Step by step instructions
Tart crust
Food Processor – In a food processor add the all-purpose flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency.Pastry blender – You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.Add the chilled ice water, a little at a time, and combine for 30 seconds more.Pro tip – The mixture will still be crumbly, but when squished with your fingers, it will shape into a dough. So, don’t over mix or pulse too much.
Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then, flatten into a disk. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.Pro tip – If you flatten it into a larger disc, it will chill faster and you will have to wait for much less time.Dust the work surface with flour, and using a rolling pin, carefully roll the pastry into a large disc. Use a 9-inch tart pan with removable bottom as a guide to see how big you need it.Pro tip – If you find the crust is breaking around the edges too much, it means that it is too hard to roll. Leave it to rest on the counter for just 7 to 10 minutes. Then, roll again, press the broken edges together with your fingertips.Transfer the dough to the tart pan. Gently fit it to the pan especially in the bottom edges with light hands. Cut the excess from the edges by running the rolling pin over the edges.Chill the crust in the fridge for 15 minutes up to 48 hours. Dock the pastry with a ting of a fork to prevent it from puffing during baking.Pro tip – If leaving for a long time, make sure to wrap in plastic so it does not dry out.Line crust with parchment paper and fill with pie weights and baking beans then bake for 15 minutes. Then, set it aside.Pro tip – The best way to line the tart with parchment is to crumple the parchment first then open it again.Preheat the oven at 400°F / 200°C / Gas Mark 5.
Tart filling
In a large bowl, combine the brown sugar, melted butter, corn syrup, salt, vanilla extract, cinnamon powder, nutmeg, and lemon juice. Combine well with the whisk.Pro tip – Use a whisk and make sure the sugar is almost dissolved.Add in the eggs, one at a time, followed by the fresh cream. Use a whisk to combine well. Finally, add the chopped pecans.Pour the pecan mixture into the pre-baked tart shell and arrange the pecan halves on top of the filling.Pro tip – Place the tart on a rimmed baking sheet just in case of any spillage.
Bake
Bake for 20 minutes in the middle rack. Then, tent with aluminum foil and bake another 20 to 25 minutes until almost set.Pro tip – When baked, you will see that the filling has slightly risen and is firm to touch. As it cools it will level again.Cool on a wire rack to room temperature. Wait at least 30 minutes before you slice. Cooling the tart overnight makes for prettier slices.Enjoy!
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