Pecan Tart

Total Time:
1 hr 40 min
40 min
1 hr

16 servings

  • Pate Brisee:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 1/2 cup (1 stick) cold butter
  • 4 to 6 tablespoons ice cold water
  • 1/2 cup sugar
  • 1/2 cup corn syrup
  • 2 large eggs
  • 1 teaspoon butter, melted
  • 1 cup chopped pecans
  • 1 1/2 teaspoons vanilla extract
  • 2 large Rome apples, cored, peeled and chopped
  • 1 teaspoon lemon juice
  • Special equipment: 1 (9-inch) tart pan
  • Preheat oven to 350 degrees F.

  • Place flour in a medium bowl, add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pate brisee dough to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan.

  • In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside.

  • In a small bowl mix apples with lemon juice. Spread apples onto bottom of pan and pour pecan mixture over apples. Bake pie until set, about 45 minutes to 1 hour.

  • Calorie: 155 calories per serving Fat: 7 gm per serving

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