Caramel-Pecan Tart

Oh man was this good! I ended up making this for Christmas Eve at my parents house. It was a hit! The crust was like a sugar cookie and the caramel and pecans were a perfect blend! This was the first time I made a tart so I was a little nervous, but it was so easy. I'm pretty sure my tart pan was 9-inches which made things interesting, but I cut the crust down after baking it and didn't use all of the pecan caramel mixture. It did overflow a bit, so I took it out early and it still tasted great! Will definitely make this again! 

Have made this quite a few times (using caramel ice cream topping, not honey) and it is always a hit. One slice is never enough! 

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.

This is the best pecan bars ever! I used tart pan which made it so pretty. A Keeper!

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. ;-)

I made these as bar cookies and everyone now wants the recipe. It's not inexpensive to make with 3 1/2 cups of pecans, but it's so worthwhile.

This is SOOOOO delicious. I've made it twice for my boss, who says it reminds him of a French dessert because it's so wonderfully buttery. Made it in a springform pan both times, and both times I drizzle melted dark chocolate on top. Make this!!

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.

Perfect for pecan lovers and easy to make.

This has now replaced traditional pecan pie at Thanksgiving. My family requests that I make it each year.

I no longer make pecan pie, I make this tart. My family asks for it for any and all special occasions / the BEST pecan tart ever!!

This dessert is really delicious. I made it the first time with honey, and the taste of the honey was very overwhelming. I made it a second time substituting caramel ice cream topping for the honey. My family loved it, it made for a richer more buttery taste.

very good..my family loved it...a little goes along way with real rich

This torte was so good, I'm going to make it from now on instead of the old corn syrup pecan pie. One note: I don't know if I over-pulsed the mix or if it's just so dry here in Arizona, but I could not press the tart crust into shape until I mixed in a few spoonfuls of water. Otherwise, it was basically a pile of dust. The water worked, and the crust was perfect. Everyone loved this torte!

This was so good...definitely making again!! Others loved it as well.

OMG I made this pecan tart for Thanksgiving and it was gone in less than twenty four hours. I (my child helper)accidently added crushed pecans to the crust. This replaces pecan pies in my house for special events and just for delicious temptation. I am making it today and for my Christmas party on the 6th. Any excuse will do!!!

Made the pecan tart for Thanksgiving 09. It was the hit of the dessert table. I made it 3 days ahead of time and wrapped it still in the pan with foil. Then just warmed it in the oven while we had the meal. Absolutely crunchy, chewey, buttery nutty fabulous!

I am originally from the Netherlands. I have made this excellent caramel-pecan tart over and over again. I showed it to my sisters and all of them are making this super delicious easy to make better than pecan pie tart for the holidays and also even on request for birthdays. For all of us this is an Outstanding recipe.

I have made this dessert the past two years for the holidays. It's awesome. When you toast the pecans, be careful you don't burn them, which is easy to do. This tart has a great flavor that's hard to improve on. It's not that hard either. I've even made it without a crust, and it's still good.

I used clover honey and I think it gave it way too strong of a taste in the recipe. I'll try again and I'll reduce the flour too.

If you like pecan pie, you will LOVE this instead. Nutty, chewy, and just delicious. Can even be frozen for later use. I have made this three times, and believe me it won't be the last! For my convection oven, the last step should be only 15 minutes instead of 25-30. Otherwise, I wouldn't change a thing. A great company dessert.

I made this for Thanksgiving and received rave reviews. I will definitely make it again. One change, I did not have an 11" tart pan. My quiche pan worked perfectly, however, with a little PAM sprayed inside before adding the crust. The first piece came out very easily. Will probably just use the quiche pan from now on.

WOW!!! I give this dessert a standing ovation. Now I am a life-long pecan pie fanatic, but this dessert . . . I can't believe I'm actually saying this . . . is better than pecan pie! This recipe has a great texture - just chewy enough but not too chewy, and the flavor is outstanding. The recipe is easy and doesn't take a lot of time. I'll be making this for Thanksgiving and for many other occasions as well.