Pecan Pie Tart Recipe: A Deliciously Nutty Treat
This recipe will guide you through making a decadent pecan pie tart, a delightful twist on the classic pecan pie. It's perfect for holiday gatherings, special occasions, or simply satisfying that sweet tooth craving. This recipe focuses on creating a flaky, buttery crust and a rich, nutty filling that will leave everyone wanting more. We’ll cover everything from making the pastry to baking the perfect tart.
Ingredients:
For the Pastry Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Pecan Filling:
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup corn syrup
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves
Instructions:
Making the Pastry Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add ice water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan (approximately 12 inches).
- Transfer to tart pan: Carefully transfer the dough to your tart pan. Trim and crimp the edges.
- Blind bake (optional): For a crispier crust, you can blind bake it. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, until lightly golden.
Making the Pecan Filling:
- Combine sugars and corn syrup: In a medium bowl, whisk together the granulated sugar, brown sugar, and corn syrup.
- Add wet ingredients: Stir in the melted butter, eggs, vanilla extract, and salt until well combined.
- Add pecans: Gently fold in the pecan halves.
Assembling and Baking the Tart:
- Pour filling into crust: Pour the pecan filling into the prepared tart crust.
- Bake: Bake at 350°F (175°C) for 40-45 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter.
- Cool: Let the tart cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Perfect Pecan Pie Tart:
- Use good quality pecans: The flavor of the pecans will significantly impact the taste of your tart.
- Don't overbake: Overbaking can lead to a dry crust and a hard filling.
- Let it cool completely: Patience is key here! Letting the tart cool completely will prevent a runny filling.
- Serve with a scoop of vanilla ice cream: This classic pairing elevates the tart to a whole new level of deliciousness.
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