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 in a Round Fluted Tart Pan.
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
1/2 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 Round Tart Pan ($12) 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.
Shop the Round Fluted Tart Pan, $12, in my store, here >