pecan tarts

Sweet, nutty and utterly irresistible, this Pecan Tart recipe is the perfect dessert for fall.

What You’ll Need 

• 3 eggs at room temperature
• 2/3 cup sugar
• 1 cup of Karole Corn Syrup (mix ½ cup light with ½ cup dark)
• 1/3 cup unsalted butter (melted)
• Dash of salt
• 1/4 teaspoon vanilla extract
• 2 cups pecans (coarsely chopped or whole)
• 2 cups all purpose flour
• 1/4 cup water
• 1/2 cup oil (blend of vegetable and canola – no corn oil)
• Tart pan

Let’s Do It

• Preheat oven to 350F

Pecan filling:

• Whisk eggs together and then add sugar and syrup, stirring until thoroughly combined
• Melt butter and set aside to cool a bit before pouring into the mixture
• Add the salt and vanilla and then the pecans—stir well and set aside

Piecrust:

• Mix the flour, water and oil until blended, and then let it set for a few minutes at room temperature
• Roll dough between two sheets of wax paper and cut out desired size for tart pan
• Avoid handling the dough by using wax paper or a spatula to place in pan
• Spoon pecan filling into tart crusts and bake at 350 degrees for 55 minutes, or until the crust is golden brown
• Makes 12 servings
  

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