Serve this top-rated pecan tart recipe for dessert at holiday dinners and parties.
3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
How to Make It
Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.
This is a great pecan tart recipe. The tart is much tastier than pecan pie that has the sugary goo filler between the crust and layer of pecans. I used a spring form pan which made for easy cutting and serving. A tart pan would have been more decorative but I used what was on hand. The crust was easy to make and suitable for the filling. I took an earlier reviewer's suggestion and used caramel ice cream topping instead of honey; loved the flavor. To add a little extra pizzazz, I lightly drizzled some melted dark chocolate over the top the tart. I’ll make this recipe again next Thanksgiving and for other special occasions.
Oh my gosh! This is THE best pecan tart I have ever eaten! I wil never, ever use corn syrup again in my pecan pies or tarts! I baked this for a sunday church service and it literally disappeared within 10 minutes! Got so many compliments. Followed the recipe EXACTLY as written and i wouldn't add or change a thing. Sooooo good!
Super recipe! Filling was not overly sweet, showcasing the pecans as the stars. I used unfiltered, raw honey in the filling but did not drizzle the top. Added a dash of cardamon and cinnamon to crust for spice, and a TBs of ice water to have it come together, as I used my hands to mix the dough. A dollop of fresh whipped cream was added at serving...yum!
Watched an episode of Chef's Life last night from Season 2 (think it was episode 8?) in which Chef Vivian Howard noted that she soaks the raw pecans in cold water (and then dries them off) before putting them in the oven because it and concentrates the roasted pecan flavor AND helps keep them from burning while toasting.
This is by far the best dessert ever. I didn't toast the pecans first because they would be plenty toasted for me in the baking process. I did use homemade caramel sauce instead of the honey and the taste was outstanding. I like the caramel better than the honey. Other than that, made the recipe as stated, baked it for the suggested time. The crust is just wonderful. Make this tart, you willnnot be disappointed.
I made this for Sunday dinner a few days ago and my entire family (even those that don't normally eat nuts) was blown away with this. The caramel pecan tart is way better than pecan pie. It was great and easy to make. Next time I am going to try another reviewers suggestion to drizzle the tart with melted chocolate. I will be making this often. Thanks for a wonderful recipe.
Made this a couple of times when the recipe first appeared in SL Mag. I don't care for pecan pie, because of all that jellied syrupy filling in it, but this is my idea of pecan pie, chalk full of nuts minus the "jelly stuff." Deliciously rich tart. ;-)