Pecan Tart Recipe


  • 1 homemade or store-bought pie crust pastry (for single crust pie)
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup corn syrup (light or dark)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (6 ounces) pecan halves or pieces
  • Vanilla ice cream or sweetened whipped cream


  1. Gently press pre-made dough into a 9-inch tart pan with a removable bottom (or roll homemade dough on a lightly floured surface into a circle and fit into pan). Trip top edges. Refrigerate or freeze at least 30 minutes prior to baking.
  2. Adjust oven rack to center position. Preheat oven to 350°F.
  3. Break eggs into a large bowl. Whisk to blend. Whisk in sugar, corn syrup, butter, and vanilla. Stir in pecans. Pour filling into chilled crust.
  4. Bake on center rack in oven until filling is just set, 35 to 45 minutes. Shield edges of crust with foil during baking to prevent over browning, if needed.
  5. Remove tart from oven and cool on wire rack.
  6. To serve, cut into wedges and serve with ice cream or whipped cream, as desired.
  7. Cook's Tip:
  8. Pie can be made 1 day ahead, cooled, and refrigerated. Reheat in a 375°F oven for a few minutes to re-crisp crust.


Amount Per Serving (based on 19 servings)
Calories: 520
Fat: 26 g
Saturated Fat: 6 g
Cholesterol: 85 mg
Sodium: 200 mg
Carbohydrates: 74 g
Fiber: 2 g
Sugar: 60 g
Protein: 5 g
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