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Perfect Pecan Tart

Perfect Pecan Tart

Felesha Bell
The perfect balance between crust and pecan filing makes for a really tasty tart!
5 from 3 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8


  • 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


  • 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!
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