Pecan Tart

10 servings
40 min prep time
1 hr 40 min total time

Crunchy pecans are baked with maple syrup in this cherished Southern dessert.  Serve slices of this pecan tart with a dollop of lightly whipped and sweetened crème fraîche. 


Tart Shell

1 1/3 cups all-purpose flour

2 tablespoons sugar

1/4 teaspoon salt

8 ounces cold Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cut into tablespoon-sized pieces

1 large egg yolk

1 to 2 tablespoons ice water

Pecan Filling

3 large eggs

1/2 cup firmly packed dark brown sugar

1/2 cup maple syrup

1/2 cup corn syrup  

1/8 teaspoon salt

1 1/2 cups coarsely chopped pecans

 *Substitute 1/2 cup sugar and 1/8 cup water, if desired.


  • STEP 1

    Heat oven to 350°F.

  • STEP 2

    Place flour, sugar, and salt in food processor. Pulse to combine. Add cold butter; process until butter is incorporated and mixture is pea-sized balls. Do not over mix.

  • STEP 3

    Whisk egg yolk and water together in small bowl.  Add to food processor; pulse to combine until dough comes together.

  • STEP 4

    Turn dough out onto lightly floured surface, patting into a disk or square shape (depending on the shape of your tart pan). Roll dough until just larger than the shape of pan. Gently lift into pan. Press dough into flutes of pan and trim edges with a sharp knife. Using tines of a fork, pierce bottom of tart shell liberally to prevent air bubbles from forming.

  • STEP 5

    Whisk 3 eggs and brown sugar in another bowl to combine. Add maple syrup, corn syrup, melted butter, and salt. Stir in chopped pecans; gently stir. 

  • STEP 6

    Pour filling into unbaked crust. Place tart onto baking sheet. Bake tart 40–45 minutes or until filling is slightly puffed and set.

  • STEP 7

    Cool before unmolding and cutting. Serve with crème fraîche or vanilla crème fraîche.