Do you guys have that one recipe that reminds you of all of your childhood Thanksgivings? For me, it’s definitely this pecan tart. My mom has been making this tart for as long as I can remember, and it has always been part of our family gatherings. When I started my own family, it was this kind of recipe that I knew I had to master in order to be able to pass down the tradition. I love that my mom wrote it on paper for me. Safely tucked into a special recipe folder, I know this one will be used year after year.
- 1 3/4 cups flour
- 1 t salt
- 1 1/4 sticks (5 oz) chilled butter – cubed
- 1/3 – 1/2 cup ice water
Cut butter into small cubes and freeze for approximately 15 minutes. Combine flour and salt in a food processor. Add in about half of the butter and pulse several times. Add remaining butter and pulse until the larges cubes of butter resemble large peas. Slowly pour in the ice water. You’ll know you’ve added enough water when you can pinch the dough together and it holds.
Empty the mixture onto a clean, dry, flat surface and mound together to form the dough. You do not want to knead the dough, just press down and form into a disk. Wrap dough and refrigerate for 10-15 minutes.
Roll out the pie dough to about 1/8″ thick and carefully place into a tart pan, crimping the edges. Place in freezer for about a half hour.
Preheat oven to 350 degrees. Line pie crust with parchment paper and fill with pie weights (can also use dry beans or rice). Bake with weights for 20 minutes.
- 1/4 cup (1/2 stick) butter – room temperature
- 1 cup light brown sugar
- 4 eggs
- 3/4 cup light corn syrup
- 1 teaspoon vanilla
- 1 egg white -lightly beaten
- 1 cup pecan pieces
- pecan halves for top (about 1 cup)
Preheat oven to 375 degrees.
In a standing mixer, cream butter and sugar together using the paddle attachment. Add eggs and beat well. Blend in corn syrup and vanilla.
Brush pie crust with egg white. Place pecan pieces on bottom of the pie dish and pour mixture over the top. Arrange pecan halves on the top by starting in the middle and working in circles outward.
Bake until tester comes out clean in the center, about 40 minutes.