Pecan Tart

Tarts are wonderful desserts and almost always I would pick a tart over a cake for dessert:) Joy of tart making is both in the pastry and the filling. Once you have your numbers right for the pastry, the whole new world of fillings open up to make fruit tart, chocolate tart, pecan tarts, cheese tart... the list is endless.


This recipe is adapted from a cookbook (500 fabulous cakes and more) to make a 11 inch tart pan. For a 9 inch tart pan, you can divide the ingredients by 1.5

Serves 9 to 12 people
For the pastry
2 1/4 cup all-purpose flour
1 1/2 tablespoon superfine sugar
1 1/2 teaspoon baking powder
3/4 teaspoon salt
9 tablespoon cold sweet butter(cut in pea size pieces)
1 1/2 egg yolk
6 tablespoon whipping cream


For the filling
4 1/2 eggs
pinch of salt
1 1/2 cup generous dark brown sugar (I used light brown)
3/4 cup maple syrup
3 tablespoon fresh lemon juice
9 tablespoon butter, melted
1 7/8 cup pecans (chopped)
3/4 cup pecan halves

- Sift together the flour, sugar, baking powder, and salt. Add the butter (cut pieces) and rub with your hands for about 5 minutes until the mixture looks like a coarse bread crumbs
- Slightly mix the egg yolk and whipping cream in a bowl and then add to flour mixture. Knead the mixture to make a ball
- Grease a 11inch tart/pie dish. Roll out the ball with a rolling pin into a circular shape. Once the diameter is about the size of the tart pan, roll out carefully to an addition inch and half.
- Carefully transfer the rolled dough into the tart pan and set the edges and press slightly on the side so that the you see the tart dish completely linedup with the dough. If needed, stretch little bit with your hands and press gently to get the shape especially around the edges.
- Cover with a plastic wrap and chill for 20 minutes
- Preheat a BAKING SHEET in the oven at 400F.
- For the filling, lightly whisk the eggs and salt. Mix in the sugar, maple syrup, lemon juice and butter. Stir in chopped nuts
- Transfer the mixture carefully into the pastry case and arrange the pecan halves in concentric circles on top. You can plan to make 3-4 concentric circles. Be careful while arranging the pecans.

- Bake on the baking sheet for 10 minutes. Reduce the heat to 325 F and bake for 25 minutes more or until done. Adjust according to your oven, the pastry color will be slightly golden brown when done
- Take the tart out of the oven and let it cool down for half an hour. Just before serving, cut into really thin slices and serve.