This pecan tart has a buttery, flaky crust and a simple pecan pie filling that’s made with out corn syrup. You can also make it historically with butter and all-purpose flour or gluten-free and dairy-free.
I had truly wished to put up this in a yr or two as a result of I simply posted a Cocoa Pecan Pie and these Chocolate Pecan Pie Bars, each of which have been primarily based on my Gluten-free Pecan Pie.
I believed folks would possibly understandably be getting bored with variations of the identical recipe, so I got here up with a caramel filling. I meant to ship that recipe to my photographer, however I suppose I used to be half sleeping and despatched this one, with my common pecan pie filling, as an alternative. Whoops.
So right here we’re! Somebody requested me if they may make the pecan pie in a tart pan.
I wasn’t 100% positive concerning the filling quantity, so I attempted it out and am presenting you in the present day with visible proof that it certainly works. 😉
It makes use of 2/3 of the filling within the pecan pie and my Gluten-free Pie Crust. In the event you’re not gluten-free, you should use all-purpose flour.
I toasted the pecans for in the present day’s recipe due to the shorter baking time, and it got here out even tastier than the pie.
In the event you’re questioning if it’s price the additional jiffy to toast the pecans, my photographer mentioned this:
“When my husband tried the tart, he was like, “Oh my god, that is good.” I instructed him it was the identical pie I made on Thanksgiving (which he additionally cherished), simply in a distinct pan. Then he mentioned, “However the nuts style SO good on this one.” He had one other piece final night time and was occurring and on about it once more. LOL. You might have a winner with this recipe.
So there. I hope that’ll persuade you. 😀
Substances
Right here’s an summary of what you’ll want. The total recipe is on the backside of this put up.
That is for the crust. You should utilize store-bought crust, when you want.
And for the filling.
Easy methods to make it
You’ll need to first toast the pecans.
This picture is to indicate you that there’s not a lot of a distinction in shade between uncooked and toasted pecans. Your nostril ought to be the decide as as to if or not they’re prepared!
You can also make the crust with out a meals processor. I attempted it with a pastry cutter, and it labored superb.
See the colour distinction in pictures 7 and eight? Pictures for steps 1-7 (and the crust elements shot above) are from my gluten-free pie crust recipe. I instructed the photographer she didn’t should do the redo the primary 7 course of pictures for the tart since they’re precisely the identical. US butter was utilized in these.
All of the the opposite pictures you see on this put up have been made with Kerrygold. The flavour is significantly better with European butter, so I’d actually advocate it for the pie crust. It doesn’t make a distinction within the filling.
I requested her to make this tart with Kerrygold, so folks might see how completely different US vs. European-style look. You may’t actually see the distinction because the pie crust isn’t blind baked, however it’s extra yellow.
I actually love this filling as a result of it’s really easy. Simply stir every part however the pecans collectively. Then add the pecans.
The crust
I first tried this recipe with the oat flour pie crust within the pecan pie recipe. It really works nice, however there’s no comparability between a flaky pie crust made with butter and one made with oat flour and oil.
However when you’re gluten-free and might’t use Bob’s Crimson Mill Gluten-free 1-to-1 Baking Flour due to the starches, you don’t have entry to it, don’t need to use xanthan gum, and many others., the oat flour pie crust is a superb different.
However again to this flaky butter pie crust. It’s unimaginable!
It took me 11 years of experimenting earlier than discovering a gluten-free pie crust I completely cherished, and that’s each bit as scrumptious, flaky and buttery as a standard pie crust.
In my protection, I solely labored on it in throughout the 2 months earlier than Thanksgiving yearly. However nonetheless. It was loads of failed experiments. 😆
You probably have any questions on subs or how one can make the crust, remember to learn my pie crust put up. I wrote 2,700 phrases all about how one can make it, so I’m hoping your query is already answered. 🙂
Ought to I blind bake the crust?
I nearly all the time blind crusts, nevertheless it’s pointless for this filling. I don’t know why.
It simply works! The underside crust is good and crisp and by no means soggy.
Gluten-free possibility
That is undoubtedly one of the best gluten-free tart I’ve ever had. It tastes identical to the standard wheat model and the crust is amazingly flaky.
To ensure excellent outcomes, you must use Bob’s Crimson Mill Gluten-free 1-to-1 Baking Flour. I attempted it with King Arthur Gluten-free Measure for Measure Flour, which is normally implausible, however the crust was MUCH significantly better with Bob’s.
Dairy-free possibility
A couple of folks requested if they may make my pie crust utilizing vegan butter, so I attempted it out with Violife. It labored nice!
I had some left over and tried it out within the filling of this tart. It was additionally a hit!
I do not know if different manufacturers will work. That is the one model I’ve entry to the place I reside.
Vegan possibility?
Sadly, there’s no substitute for eggs on this recipe. They wouldn’t work.
Maple syrup sub?
Nope. Honey, corn syrup, further brown sugar, or some other alternate options gained’t provide the similar outcomes. Pecan pies, particularly, are finicky, and deviating from the recipe isn’t advisable.
Can I omit the sugar?
Nope. Trying to interchange it with extra maple syrup or some other sweetener isn’t advisable. The feel could be off, and it in all probability wouldn’t arrange.
Can I at the very least scale back the sweetener?
Though it may be tempting to chop again on sweetener, I strongly advise in opposition to it. Lowering sugar would possibly trigger the oil to separate. I’ve tried. Even a small discount could break the entire recipe.
Can I exploit walnuts as an alternative?
Positive! I believe pecans are tastier, however walnuts are a terrific alternative when you don’t have pecans.
Can I freeze this tart?
Sure! Pecan pie filling, with its excessive sugar and fats content material, typically freezes properly.
You may freeze it complete or freeze particular person slices wrapped in plastic. If freezing the entire tart, wrap the entire thing in plastic wrap or foil or with no matter you’d like, after which place that in a Ziploc bag.
Different Christmas desserts
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- Prep Time:
- Prepare dinner Time:
- Prepared in:
- Yield: 8-12
Substances
- 1 1/4 cups (156 grams) all-purpose flour OR for gluten-free, use 1 1/4 cups (173 grams) Bob’s Crimson Mill Gluten-free 1-to-1 Baking Flour + a tiny bit extra for flouring
- 1 tablespoon granulated sugar
- 1/2 teaspoon superb sea salt
- 1/2 cup (113 grams) unsalted butter (European-style butter for one of the best taste), lower into 8 pats (vegan butter for dairy-free)
- 1 teaspoon chilly vanilla extract
- 1/2 teaspoon chilly apple cider vinegar
- 2.5 to five.5 tablespoons (37-81 grams) chilly water
- 1/2 (100 grams) gentle brown sugar
- 2/3 cup (213 grams) maple syrup
- 2 massive (50 grams every, out of shell) eggs, room temperature
- 2.5 tablespoons (35 grams) unsalted butter, melted (vegan butter for DF)
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups (224 grams) pecans, roasted
For the crust:
For the filling:
Instructions
- Get out a typical 9” (23cm) tart plate with a detachable backside. It ought to be one which’s secure to maneuver from the fridge to a sizzling oven. Don’t grease it.
- To the bowl of a meals processor fitted with an S-blade, add the flour, granulated sugar and salt. Pulse a couple of occasions.
- Add the butter and pulse. Pulse simply till you’ve gotten pea-sized bits of butter. Don’t overprocess! Cease pulsing.
- Evenly drizzle the vanilla extract and apple cider vinegar excessive.
- Activate the bottom pace and pour in 2.5 tablespoons of water. The quantity of water you want will rely upon how chilly your elements, kitchen, and many others. are. I’ve made this a number of occasions with the identical model of elements, and have wanted between 2.5 and 5.5 tablespoons.
- Course of very briefly till it appears prefer it’s coming collectively. It’ll look shaggy and never like a uniform ball. Pinch some collectively. If it stays collectively with out being crumbly, it’s prepared. You do not need to add an excessive amount of water. Extra water than essential = non-flaky tart crust. In the event you assume it wants a bit extra water (it nearly definitely will), add extra water, 1 teaspoon at a time. In the event you assume you may type a disc with it with out it falling utterly aside right into a thousand crumbs, that’s one other clue it’s prepared.
- Place the dough within the middle of a big piece of plastic wrap and wrap it up right into a flat disc, about 1” (2.5cm) or rather less. In the event you can’t type a disc as a result of it’s nothing however crumbs, it wants just a little extra water.
- Refrigerate for at the very least 45 minutes and as much as 2 days.
- Place a baking sheet on the baking rack (one within the decrease third of the oven) that can suit your tart pan. That is for the most unlikely case that one thing spills over and for a crisper crust backside.
- Preheat the oven to 350 °F (175 °C).
- Very evenly flour a bit of parchment paper and place the unwrapped dough on there. Sprinkle a tiny little bit of flour excessive of the dough.
- Place the plastic wrap or one other piece of parchment paper on prime of the dough and roll it out in order that it’s about 1/3” (.84 cm) wider than your tart pan.
- Take away the piece of plastic wrap or parchment overlaying the crust, place the ungreased tart pan on prime of the dough, after which flip over the dough and pan. Press the dough down across the edges on the backside of the pan after which take away the piece of parchment paper.
- Trim away any dough hanging off the perimeters and use it to thicken the highest a part of the dough, if essential. It shouldn’t be uniform in thickness across the edge.
- Cowl with plastic wrap or the piece of parchment paper and place within the freezer for quarter-hour or within the fridge for half-hour, whereas getting ready the filling.
- In a big mixing bowl, stir collectively all filling elements aside from the pecans, sprinkling on the cornstarch, reasonably than plopping down an enormous clump. If there are any eggy bits that are not popping out, take away them or they’ll bake up ugly.
- As soon as mixed, stir within the pecans.
- Pour the filling into the unbaked crust and bake for 35-40 minutes or till the center is ready. It’ll have risen a bit however will settle again down because it cools.
- Let cool utterly, about 2 hours, after which refrigerate for at the very least 2 extra.
- Cowl and refrigerate any leftovers for as much as 4 days or wrap, put in a Ziploc bag and freeze for as much as 3 months.
Make the crust:
Make the filling:
Notes
- I put the vanilla and apple cider vinegar collectively in a tiny bowl within the freezer for about 10 minutes, and the identical with the water. I don’t put the vanilla/ACV and the water collectively in the identical bowl since you won’t use all of the water.
- To roast the pecans, place them on a rimmed baking sheet and bake at 350 °F (175 °C) for 3 minutes, stir, and bake for an additional 2-5 minutes or till they scent aromatic and toasted..
