Pecan Tart Recipe

Make the dough

In a large bowl, whisk together 1.5 cups all-purpose flour, 1 tsp granulated sugar, and 1 tsp fine sea salt. Add the 8 tbs cold, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (about 6–8 passes).

Add ice water and chill

Sprinkle 3 tbs ice water over the flour-butter mixture a tablespoon at a time. Stir gently with a fork after each addition until dough just comes together when squeezed (do not overwork). Form the dough into a flat disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 days).

Roll and fit crust

On a lightly floured surface, roll the chilled dough to a 1/8-inch thickness into a roughly 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with removable bottom (or a 9-inch pie plate). Press the dough into the pan, trim excess, and crimp or smooth the edge. Refrigerate the fitted crust for 15 minutes to rest.

Blind-bake (optional for crisper bottom)

Preheat oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then brush the bottom lightly with the beaten egg (from ingredients) to seal the crust; return to oven and bake 4–6 more minutes until lightly golden. Reduce oven temperature to 350°F (175°C) for filling bake. If you prefer an unblind-baked crust, skip this step and proceed directly to adding the filling to the raw crust and baking as directed below.

Arrange pecans

If you want a decorative top, arrange the 2 cups pecan halves in a single layer on the bottom of the prepared crust before pouring the filling. Alternatively, stir pecans into the filling for a more evenly distributed texture.

Prepare filling mixture

In a medium bowl, whisk together 0.5 cup dark corn syrup, 2 tbs light corn syrup, 0.5 cup packed light brown sugar, and 2 tbs granulated sugar until smooth. Add 4 tbs melted butter and whisk until incorporated. Add 2 large eggs, one at a time, whisking until fully combined. Whisk in 1 tsp pure vanilla extract and 0.25 tsp fine sea salt.

Assemble tart

Place the arranged pecans (if using the decorative method) or sprinkle the pecans evenly across the crust. Pour the prepared filling mixture slowly over the pecans and crust, allowing it to settle around the nuts but not overflowing the crust edge. Tap the pan gently on the counter to release air bubbles.

Bake

Bake the tart at 350°F (175°C) for 35–45 minutes. The filling should be set at the edges but may still have a slight jiggle in the center; it will continue to set as it cools. If the crust or top is browning too quickly, tent loosely with foil after 25 minutes.

Cool and finish

Remove the tart from the oven and place on a wire rack. Let cool completely (at least 2 hours) so the filling firms for cleaner slices. Once cooled, remove from tart pan. Dust lightly with 1 tsp powdered sugar if desired and serve slices with whipped cream or vanilla ice cream.

Serve each slice with whipped cream or a scoop of vanilla ice cream to balance the sweetness. If desired, warm slices slightly (10–15 seconds in the microwave) for a gooey serving; top with an extra pecan half for garnish.