Perfect Pecan Tart

Happy, Happy Pecan Tart Day! Ok, ok. It’s really Pecan Torte Day but I actually misread the special holiday in my calendar. I actually didn’t even realize it until I began to write this post. Lol! It happens and I can’t beat myself up about it. Ok. Here’s an encouraging word for you. We all may miss the mark every now and then but just know that the Lord is always waiting with open arms to receive you back into fellowship with Him. For His Word says, if we confess our sins, he is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.  – 1 John 1:9 (KJV). Isn’t it awesome that He always gives us another opportunity to get it right for His mercies are new every morning? Hallelujah!!

Ok, back to my tart vs. torte issue. You may ask what’s the difference between the two? A torte is a cake made with little to no flour. A tart usually has some sort of pastry crust and it closely resembles it’s cousin, the pie. I enjoy all three to be honest but when it comes to a pecan confection, I prefer it in tart form. Again, its all about the perfect ratio. This dessert works best for me when the ratio between the filling and the crust are closely matched to one another. I’ve never been a fan of pecan pie. Let me repeat. I’ve never ever been a fan of pecan pie! However, I’m a huge fan of this beautiful tart, guys! Maybe it’s the shortbread crust. It’s practically a huge cookie cradling delicious pecan pie filling! The best of both worlds. Let’s face it! Fall is shortly upon us and this is a great way to bring in the season. I’m actually looking forward to it. It’s one of my favorite seasons. What about you? The beautifully colored leaves, the crisp, cool air, and the cider mills. I enjoy them all! And I enjoy this tasty tart! It’s a cinch to put together which is the best part. So get on the hay-filled bandwagon and whip this tart not torte together today! I’m so thankful that I get another chance to get it right next week. 🙂 Say Grace and enjoy! 🙂

Perfect Pecan Tart

Felesha Bell

The perfect balance between crust and pecan filing makes for a really tasty tart!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 8

Ingredients

  

1x2x3x

• Shortbread Crust
• 1 1/2 sticks butter room temperature
• 1/4 c. sugar
• 1 egg room temperature
• 1/2 teaspoon vanilla
• 1 1/2 c. flour plus more for handling
• Pecan Filling
• 1 1/2 sticks butter room temperature
• 1/3 c. light corn syrup
• 1 c. brown sugar
• 1/4 c. heavy whipping cream room temperature
• 2 c. pecans toasted

Instructions

 

• Preheat oven to 350 degrees.
• Using a stand mixer, fitted with a paddle attachment, cream the butter for 1 minute.
• Add sugar and cream for an additional minute.
• Add the egg and vanilla and mix just until the yellow disappears.
• Add the flour and mix just until everything comes together. Do not overmix.
• Press the cookie dough evenly into a 10 inch tart pan.
• Poke holes into the crust and bake for 10 minutes. Set aside.
• Using a large saucepan over low heat, combine the butter, corn syrup and brown sugar until the butter is melted.
• Bring to a boil and cook for a few minutes.
• Remove from the heat and stir in cream and pecans.
• Pour the mixture into the baked crust and bake for 17-20 minutes.
• Allow to completely cool on a baking rack before placing in the fridge to chill. Say Grace and enjoy!

Tried this recipe?Let us know how it was!

Adapted from Jenny Steffens recipe