Pecan Pie Tart Hybrid: a combination of two ideas

Its Rodeo time Houston! And if you’re not from Houston, don’t worry. You can have a little taste of the Rodeo with this new dish. And no, it’s not battered and fried. There are a lot of staple foods that are associated with Texas such as BBQ, Tex-Mex, and just about anything you can think of that’s fried. For me, one of the best Texas foods, excluding BBQ of course, is pecan pie. So today I decided to make some pecan pie in honor of the Rodeo and also because I want some.  I combined two different recipes here. From the first, I stole the idea to make my pie into a tart, and I made the filling from the second recipe I found on The Food Network. Now let’s get started!

For the crust, I used my trusty and thoroughly tested formula for success. This is the same crust I made for my chocolate tart and the crumble in my raspberry cheesecakes. Simply follow the directions for the crust here.

While the crust is baking we will make the filling. First toast your pecans. If they are not halved make sure to chop them just a bit.

In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. This is very similar to making your own caramel, in case you were wondering.

Bring the ingredients in the saucepan to a boil over medium heat. Stir constantly until combined. Then let the mixture boil for about a minute, stirring occasionally.

Remove the saucepan from heat and add in the pecans, bourbon and vanilla. Set the mixture aside to cool slightly. Your crust should be coming out of the oven soon. If it’s already finished, make sure it’s still warm. If the crust has cooled, pop it back in the oven for 5 minutes to warm it through quickly.

Beat the three eggs in a small bowl and then pour them into the tart filling. Stir to combine.

Pour the filling into the crust. I ended up with extra liquid from my filling, so I scooped out all of the pecans into the tart and made caramel with the leftover filling by just keeping it on a small heat to cook the eggs. If you do this, make sure to stir constantly.

Bake the tart at 350 degrees Fahrenheit for 30-40 minutes until the edges are set and the center is still a little loose.  Let the tart cool for ten minutes before cutting and serving.

Pecan Tart

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1 Chocolate Tart Crust 
  • 5 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/2 teaspoon fine salt
  • 2 cups chopped toasted pecans
  • 1 to 2 tablespoons bourbon
  • 2 teaspoons pure vanilla extract
  • 3 eggs


  1. Make one batch of crust following the same instructions for the Chocolate Tart Crust
  1. While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla.
  1. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
  1. Bake on the lower oven rack at 350 degrees Fahrenheit until the edges are set but the center is still slightly loose, about 30 to 40 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.


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