Mother's Day Sale - Free
tour of our home
browse my recipes
Shop the store
the everyday occasions store
ribbon Pink Bakery boxes
kitchen brush set
cleaning bottles
IMG5 IMG8365
linens kitchen
spring collection enamelware
appetizer plates linens
IMG8244 IMG8287
lilac linens spring table setting
IMG7249 IMG6932
favorite pillows clean bottles collection
bath brush essentials
lilac french tumbler candle
IMG8271 IMG8866
willow vase bucket small willow vase
IMG6888 IMG9883
kitchen essentials baking sheets & parchment
m70 m71
pastry bag roll of 100 baking supplies
platter collection linens
m78 m79
baking supplies bread board collection
m82 m83
classic throws linen pillow covers
reclaimed bread boards
linen storage ideas
m88 m89
Baking pantry DIY
m92 m93
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!


home entertaining and ifestyle expert
join the
Mother's Day Sale - Free m11 ribbon m12 Pink Bakery boxes IMG8375 linens IMG0864 kitchen IMG8646 spring collection IMG8253 enamelware m74 pastry bag roll of 100 m75 baking supplies m31 IMG8645 home m6 IMG8992 recipe m66 m65