Take a tour of our
the everyday occasions store
Shop the store
dripping heart cake pink bakery boxes
LoveBugCupcakes1 IMG7
Love Bug Cupcakes milk Chocolate heart cupcakes
IMG8 IMG16281024x1
floral tags heart tags
IMG9 PinkWhiteStraws1
Heart Jam cookies party Supplies
m8 m9
cleaning kitchen brush set
m13 m14
linens kitchen
m17 m18
pastry bag roll of 100 baking supplies
m21 m22
platter collection linens
m25 m26
baking supplies bread board collection
m29 m30
classic throws linen pillow covers
reclaimed bread boards
linen storage ideas
m35 m36
Baking pantry DIY
m39 m40
paper & stationery everyday tags

Wednesday, November 12, 2014

Repost : Pecan Tart | A New Twist on a Classic Pecan Pie Recipe

It is not Thanksgiving without multiple dessert options. Everyone has a pumpkin pie, of course. Pecan is usually a close second. Instead of a second pie at the feast, I like to make something a little different, either Mini Deep Dish Pecan Pies or this Pecan Tart.

Based on the Barefoot Contessa's recipe for Pecan Bars, I altered it to make a tart.

I featured this recipe at my Thanksgiving Workshop and to make it even more festive, I added a maple leaf boarder from pie crust.  I just used store bought pie dough and cut out maple leaves with a cookie cutter.  Then, after I poured the pecan filling into the crust, I placed the dough cutouts around the boarder, then baked it as instructed.

Pecan Pie Tart
with shortbread crust

12 tablespoons of butter (1 1/2 sticks) at room temp
1/4 cup granulated sugar
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups flour

12 tablespoons of butter (1 1/2) sticks of butter
1/3 cup of corn syrup (light or dark)
1 cup brown sugar, packed
1/4 cup heavy cream
2 cups pecans

Preheat the oven to 350 degrees.

For the crust, mix together butter and granulated sugar in mixer fitted with a paddle attachment. Add the egg and the vanilla. Add flour with the mixer on low speed until just combined. Press the dough into an ungreased tart pan making an edge around the outside. Flour your hands to make it easier to press into the pan. Bake for 10 minutes.

For the filling, combine the butter, corn syrup, brown sugar in a saucepan. Cook over low heat until the butter is melted. Cook until bubbly - then let cook for 3 more minutes. Remove from the heat. Add heavy cream and pecans. Pour into the crust. Bake for 15 to 20 minutes. Cool. Refrigerate until cold before cutting with a hot knife.


  1. Sounds delicious. I have made BC pecan bars before so if this is a spin off its sure to be a hit. Have a great day! - Tonya

  2. Really pretty, Jenny. And I'm sure delicious, too! I'm doing the pies for our feast this year and have been thinking of doing a deep dish tart as one of them. Hope you enjoy Thanksgiving back home!

  3. Not only does it look good, it's beautiful. Can't wait to try this one. Pecan pie is one of my favorite things about Thanksgiving.

  4. Yum! What size tart pan did you use?

  5. Yum! What size tart pan did you use?

  6. Anonymous7:48 PM

    Tart pan size please?

  7. Anonymous5:46 PM

    Looks delicious!
    At what point did you place the leaf cutouts on top of the tart?
    Did you put aluminum foil around the edges when you baked it?
    Also, I am interested in what size tart pan you used.

  8. I plan on making this for Thanksgiving. Since I'm uncertain of the pan size, I am going to use a 9 inch tart pan and make my recipe for pecan pie that uses a 9" pie pan. I've got my fingers crossed that this works (and I think it should) because pecan pie is a real favorite around here. Happy Thanksgiving!


Blog    Store
The Everyday Occasions Store:
home entertaining and ifestyle expert
my email newsletter
rss feed
ValentinesCollection1 HeartCake1 IMG5 Shop the store m56 m55 IMG6082 m65