Name: Southern Pecan Tart
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 9-inch perfect savory tart dough; 2 large eggs; 2/3 cup (130g) sugar; 1/3 cup (75ml) light corn syrup; 1/3 cup (75ml) dark corn syrup; 4 Tablespoons butter, melted; 4 teaspoons (1 tablespoon + 1 teaspoon) bourbon; 1/3 teaspoon vanilla extract; pinch of salt; 1 cup (240ml) roughly chopped pecans

Jump to Recipe

Traditions remain, but times change. While the love of Southern Pecan Pie remains, the lighter taste of Pecan Tart fits today’s appetites. This Southern Pecan tart is derived from the classic Southern Pie. Whereas the original had a thick layer of pecans and syrupy baked filling, this thinner version gives the taste without quite the sugar and fat hit.

Pecan pie can still be a part of your traditional Thanksgiving meal, just not as rich.

Notes on Ingredients

The Perfect Savory Tart Shell

I am using my perfect savory Tart Shell for this tart. After a bit of research starting with Escoffier’s doughs and recent recommendations, I derived a perfect easy to work-with dough for tarts or pretty much any pastry but especially tarts. I am using the 9-inch version of the dough.

Bourbon

This tart follows the classic Southern approach of adding a bit of bourbon to the mix. Not much, to not overwhelm the taste but to add a bit of balance to the sugars. The taste also complements the pecans very well.

Syrups

A mixture of dark and light corn syrups is classically used for pecan pies and is continued here.

Pecans

Fresh fall pecans are best, but use what is available to you. Roughly chop the pecans to leave some nice big pieces.

Notes on Technique

Baking a Pecan Pie can be a pretty easy process. This is especially true given it is possible to buy a serviceable pie crust from your grocery store freezer. Yes, making your own shell is a bit more work — but worth it. Creating a tart shell maybe even a bit more — but again worth it. In my discussion of the perfect shell, I offer a few tips, but the most important thing to remember is to keep it cold. It is much easier to work with cold dough. Do not shorten the chilling process. The approach calls for chilling the dough for 2 hours.

Hint: Click or hover over the photos below for more details

Tart Dough Disc — The disc gives you a
head start to shaping the tart
Tart dough in a disc shape

rolled dough — Roll on floured board
Lift and turn as you roll out

Pie weight beans — Spread out the weights
Use smaller at the edges

Tart Shells ready to bake — Roll the edges to cut
Push in tight on the edges

Tart Rings or Pans

This recipe calls for making two 18cm (7-inch) tarts. I am using tart rings that give a nice smooth edge. Removable bottom tart pans will also work. Additionally, if you only have bigger pans — 9-inch tart pans will work also.

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Rolling out the Dough

Compared to a pie crust this shell needs to be thinner. To accomplish this you must work as fast as possible. And again, start with cold dough. Flour your service and the underside of the dough before you start. This will help the dough release from the surface. Roll out, flip the dough while turning 90°, roll again, and repeat until thin enough, about a bit less than a quarter of an inch.

Care on the Edges

A big problem with baking a tart shell is having the edges shrink. This can allow the filling to overflow. With the syrup filling of a Pecan tart, this can mean your tart is surrounded by an edge of praline. Not exactly what we are looking for.

How do we prevent edge shrinkage?

Use care when adding water to the dough. Water will evaporate and lead to shrinkage. Use only what is needed, if any, to bring the dough together.
When placing the dough in the tart shell push the dough into the edges. Do not stretch the dough, but push down on the extra dough until well seated in the pan.
Provide extra care as you cut and finish the edges. To do this fold the remaining of the seated dough to the outside of the ring. Roll your rolling pin over the dough to cut the edges cleanly. Then by hand, gently work around the edges making sure all edges are pushed up next to the ring.
When you add your pie weights to the crust make sure the weights are on the edge. You may use rice here to pack closer, or as can be noted in the above photograph smaller beans.