Pecan Tart

Pecan Tart

The deep sweetness of molasses and dark brown sugar fills this tart, topped with artfully arranged pecans and a fresh whipped cream.

Pecan Tart

  • Unbaked Pate Brisee shell (recipe follows)
  • 4 large eggs
  • 1 cup packed Domino® Dark Brown Sugar
  • 1/4 cup molasses
  • 1/4 cup light corn syrup
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • Grated zest of 1 lemon or orange
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups pecan halves
  • Whipped cream, for serving

Preheat oven to 375 degrees. Line crust with parchment paper and fill with dried beans or pie weights and transfer to oven. Bake until edges are set and golden, about 15 minutes. Carefully remove paper and beans and continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees.

In a large bowl, whisk together eggs. Add dark brown sugar, molasses, corn syrup and salt and mix to combine. Stir in butter, vanilla and zest until thoroughly combined. Add chopped pecans and stir to combine.

Pour filling into tart shell. Neatly arrange pecan halves in rows over filling and transfer oven. Bake until the pastry is lightly browned and the filling is set, about 45 minutes. Let cool completely on a rack before cutting and serving.

Serve with freshly whipped cream.

Makes one (8-by-11-Inch) tart.

Pâte Brisée

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Pulse flour and salt in a food processor to combine. Add butter, pulse until mixture resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly, but holds together when squeezed. If dough is too dry, add up to 1/4 cup more water, 1 tablespoon at a time, and pulse to combine.

On a lightly floured work surface, roll dough into a 10-by-13-inch rectangle. Transfer dough to an 8-by-11-inch rectangular tart pan with a removable bottom. Roll rolling pin over the edge of the tart pan to trim the dough. Pierce bottom of dough all over with a fork and freeze until firm, about 15 minutes.

Makes enough for 2 (9-by-10-Inch) tarts.

Recipe as featured on Martha Bakes.