Pecan Tart Recipe

Prepare the Crust

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Combine Ingredients

Add in the vanilla extract and salt, then gradually mix in the all-purpose flour until just combined.

Form the Crust

Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.

Bake the Crust

Preheat the oven to 350°F (175°C) and bake the crust for 15-20 minutes or until lightly golden. Set aside to cool.

Mix Filling Ingredients

In a medium saucepan, combine the light corn syrup, granulated sugar, unsalted butter, and salt. Heat over medium until the butter is melted and the sugar is dissolved.

Add Eggs and Vanilla

Remove from heat and allow to cool slightly. Whisk in the eggs one at a time, then stir in the vanilla extract.

Stir in Pecans

Fold in the pecan halves until they are evenly coated.

Fill the Crust

Pour the pecan filling into the pre-baked shortbread crust.

Bake the Tart

Return to the oven and bake for an additional 30-35 minutes, or until the filling is set and slightly puffed. Allow to cool slightly before serving.

Make Caramel Sauce

In a medium saucepan, heat the granulated sugar over medium heat until it melts and turns a golden amber color. Do not stir, but swirl the pan occasionally.

Add Butter and Cream

Once the sugar has melted, carefully add the unsalted butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Add salt and mix well.

Cool the Sauce

Allow the caramel sauce to cool slightly before serving.

Serve the Tart

Slice the pecan tart and serve warm with a drizzle of caramel sauce on top.

Add Ice Cream and Whipped Cream

Top each slice with a scoop of vanilla ice cream and a dollop of whipped cream.