Golden-Baked Pecan Tart

A slice of this magnificent pecan tart offers a journey of textures and flavors. It begins with a sturdy, buttery crust that crumbles perfectly with each bite. Then comes the sweet, rich filling, a gooey and satisfying layer with a deep caramel essence. The whole experience is crowned with a generous arrangement of toasted pecans, providing a delightful, nutty crunch. This recipe breaks down how to assemble this classic dessert, turning simple ingredients into a truly special treat perfect for sharing.

Kitchen Tools You’ll Need

• 🥧 9-inch (23 cm) tart pan with a removable bottom
• 🥣 A couple of mixing bowls (one large, one medium)
• 🧊 A small bowl or measuring cup for ice water
• 🍴 A pastry blender (or your fingertips work just as well!)
• 🤏 A whisk and a rubber spatula
• 📜 A rolling pin and parchment paper
• 🍳 A small saucepan
• ⚖️ Pie weights, dried beans, or uncooked rice for blind baking

What Goes into Your Tart

• For the Buttery Tart Crust:
  • 🌾 1 ½ cups (190g) all-purpose flour
  • 🧈 ½ cup (113g) cold, cubed halal unsalted butter
  • 🍬 ⅓ cup (40g) powdered sugar
  • 🧂 ¼ teaspoon salt
  • 🥚 1 large egg yolk
  • 💧 2-3 tablespoons ice-cold water
• For the Rich Pecan Filling:
  • 🌰 1 ½ cups (150g) pecan halves
  • 🥜 ½ cup (50g) chopped pecans
  • 🌽 1 cup (240ml) light corn syrup
  • 🟤 ¾ cup (165g) packed light brown sugar
  • 🥚 3 large eggs, lightly beaten
  • 🧈 ¼ cup (57g) melted halal unsalted butter
  • 🍦 1 teaspoon pure vanilla extract (alcohol free)
  • 🧂 ½ teaspoon salt

Step-by-Step to a Perfect Tart

This process is broken down into three key stages: preparing the crust, mixing the filling, and bringing it all together in the oven.

Preparing the Perfect Buttery Crust

A crisp, non-soggy crust is the foundation of a great tart. The secret is a technique called blind baking. This means the crust is partially baked on its own before the wet filling is added.

1. In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt.
2. Add the cubes of cold butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse, sandy crumbs with some pea-sized butter pieces remaining. Working quickly is important so the butter stays cold, which yields a tender crust.
3. In a small bowl, lightly whisk the egg yolk with 2 tablespoons of ice-cold water. Pour this over the flour mixture. Gently mix with a spatula or your hands until the dough just starts to come together. If it’s too dry, add the last tablespoon of water. Be careful not to overwork the dough, as this can make it tough.
4. Form the dough into a flat disc, wrap it tightly in plastic wrap, and let it rest in the refrigerator for at least 30 minutes. This chilling step is essential; it lets the gluten relax and firms up the butter, making the dough easier to roll and the final crust more tender.
5. Lightly flour a work surface and roll the chilled dough into a circle about 12 inches (30 cm) in diameter. Carefully transfer the dough to your 9-inch tart pan. Gently press it into the bottom and up the fluted sides. Trim any excess dough from the rim.
6. Prick the bottom of the crust with a fork a few times. Line the crust with a piece of parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
7. Carefully remove the parchment paper and weights. Return the crust to the oven and bake for another 5-7 minutes, or until it’s a pale, golden-brown color. Set it aside while preparing the filling.

Mixing the Rich Pecan Filling

This filling gets its gooey texture from a simple, silky custard base. A gentle hand is all that’s needed.

1. In a medium saucepan, combine the corn syrup and brown sugar. Cook over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture is smooth. Remove from the heat and stir in the melted butter, vanilla extract, and salt.
2. Now for a simple but important technique called tempering. This prevents the hot syrup from scrambling the eggs. While whisking the beaten eggs constantly with one hand, use your other hand to slowly drizzle about a quarter-cup of the warm syrup mixture into the eggs. Continue whisking as you slowly pour in the rest of the syrup mixture until everything is well combined and smooth.
3. Stir the chopped pecans into the filling mixture.

Assembling and Baking Your Masterpiece

This is where the magic happens and your tart comes to life.

1. Pour the pecan filling into the warm, pre-baked tart crust.
2. For that beautiful, professional finish seen in the photograph, take the time to arrange the pecan halves neatly on top of the filling. They can be placed in concentric circles or any pattern that appeals.
3. Bake the tart at 350°F (175°C) for 40 to 50 minutes. The tart is done when the edges are set and the center jiggles just slightly, like gelatin, when gently shaken. If the crust edges begin to brown too much during baking, you can shield them with a ring of aluminum foil.
4. Transfer the tart to a wire rack and let it cool completely. This final rest is crucial, as it allows the filling to fully set, ensuring you get those clean, perfect slices.

There’s a wonderful satisfaction that comes from pulling a stunning, homemade dessert from the oven. Enjoy every moment of making and sharing this beautiful Golden-Baked Pecan Tart. Don’t forget to snap a picture of your finished work.