Pecan Tart
Unlike traditional pecan pie, which can be overly sweet, this Pecan Tart offers a more elegant and balanced flavor profile. I used my go-to tart dough and pecans in three ways. Ground into a flour to make the filling, chopped and folded into the filling and whole pieces on top.
Pecan Pie Origins
Pecan pie is a dessert that originated in the Southern United States. The pecan tree, native to North America, has been a staple food in the region for centuries. While the exact origins of pecan pie remain unclear, it is believed to have evolved from earlier recipes for sugar pies and nut pies.
Sugar pies, popular during the medieval period, featured a sweet filling made with sugar, eggs, and sometimes milk or cream. As European settlers arrived in North America, they adapted their traditional pie recipes by incorporating ingredients available in the new land. Pecans, being native to the region, found their way into these pies, eventually leading to the creation of pecan pie.
The Modern Recipe
The recipe for pecan pie as we know it today, with its distinct combination of pecans, sugar, eggs, and corn syrup or molasses, gained popularity in the early 20th century. Karo syrup, a well-known brand of corn syrup, played a significant role in popularizing the recipe. In the 1930s, the company started printing a pecan pie recipe on its labels, contributing to the pie’s widespread popularity across the United States. This is the version my grandmother always made and the version I grew up with.
Pecan Pie’s Iconic Status
Since the 30’s, pecan pie has become an iconic dessert associated with Southern cuisine. It is particularly enjoyed during holidays like Thanksgiving and Christmas. Its rich, sweet, and nutty flavors have made it a beloved classic with enduring popularity.
A Twist on Tradition
Personally, I have always found pecan pie to be overly sweet, and the texture didn’t quite appeal to me. In developing this recipe, I drew inspiration from Swedish mazariner, one of my all-time favorite Swedish pastries. Mazarins are small tarts filled with almond frangipane. For this tart, I used a similar recipe, replacing almond flour with ground pecans (pecan flour). To give it that classic American pecan pie appearance, I added pecans and a caramel topping. I must say, I prefer this tart much more. It is less sweet and rich, while still being sufficiently sweet and rich. Most importantly, it showcases the intense nutty flavor of pecans.
This Pecan Tart offers a delightful twist on the traditional pecan pie. Despite its impressive appearance, it is surprisingly easy to make. Whether you’re a fan of pecan pie or trying something new, this tart is sure to impress.
Pecan Tart
Ingredients
Tart Dough:
- 1 egg
- 1 egg yolk
- 125 g room temperature butter
- ½ vanilla bean pod or 1 teaspoon of vanilla sugar
- 90 g powdered sugar
- 250 g all-purpose flour
Pecan Filling:
- 50 g sugar
- 40 g brown sugar
- 110 g pecan flour or almond flour
- 100 g room temperature butter
- 120 g eggs
- Pinch of salt
- 1 tsp vanilla extract optional
- 50 g toasted and chopped pecans
Honey Caramel Topping:
- 100 g butter
- 100 g sugar
- 100 g honey
- 100 g cream
- 175 g pretty pecans
Instructions
Tart Dough:
- In a mixing bowl, cream together 125g of butter, 90g of powdered sugar, and the seeds scraped from ½ vanilla bean pod (or 1 teaspoon of vanilla sugar).
- Add 1 egg and 1 egg yolk to the mixture and whisk together.
- Gradually add 250g of all-purpose flour, mixing until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
- Roll out the dough and line a tart shell with it. Place the lined shell in the freezer.
Pecan Filling:
- Preheat the oven to 190°C/375°F.
- Line a tray with parchment paper and spread all the pecans in a single layer.
- Toast the pecans in the oven for 10-15 minutes or until they are lightly golden. Remove and set aside.
- Separate your pecans into three categories.
- Reserve 175g of the prettiest pecans
- Grind 110g of pecan flour (skip this step if using almond flour)
- Chop 50g of pecans
- In a bowl, combine 100g of softened butter, 40g of brown sugar, 50g of sugar, and the ground pecans or almond flour. Mix until well combined.
- Switch to a whisk and add the eggs, one at a time, whisking until combined.
- Fold in the chopped pecans.
- Pour the filling into the frozen tart shell, smoothing it out into an even layer.
- Bake for 20 minutes or until the filling is golden brown. Allow it to cool completely.
Honey Caramel Topping:
- Once the tart is cool arrange the pretty pecans in concentric rings on top.
- In a pot, combine 100g of honey, 100g of butter, 100g of cream, and 100g of sugar.
- Place the pot on the stove and bring the mixture to a boil.
- Cook the caramel mixture until it reaches a temperature of 107°C/225°F.
- Carefully pour the caramel over the top of the pecans in the tart, coating them evenly.
- Transfer the tart to a baking sheet and bake for an additional 15-20 minutes, or until the caramel is bubbling slowly.
- Remove from the oven and let it cool completely on the counter.
- Enjoy!