Pecan Tart
MAKES 1 (9-INCH) TART
Ingredients
- 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
- 2 1/2 cup (6 ounces) pecan halves or pieces
Optional Ingredients
- Vanilla ice cream or sweetened whipped cream
Directions
- 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.
- Adjust oven rack to center position. Preheat oven to 350°F.
- 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.
- 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.
- Remove tart from oven and cool on wire rack.
- To serve, cut into wedges and serve with ice cream or whipped cream, as desired.
Cook Tips
Pie can be made 1 day ahead, cooled, and refrigerated. Reheat in a 375°F oven for a few minutes to re-crisp crust.
Nutrition
- Calories: 520
- Fat: 26.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0.0 g
- Cholesterol: 85.0 mg
- Sodium: 200.0 mg
- Carbohydrates: 74.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 60.0 g
- Protein: 5.0 g