American · Dessert
Southern Pecan Tart
A classic Southern pecan tart built on a crisp all-butter pastry shell and filled with a buttery brown sugar and golden syrup custard studded with toasted pecan halves. A dash of dark rum deepens the caramel notes without announcing itself, while a slow bake keeps the filling glossy and just-set rather than rubbery. Served at room temperature, it's rich, nutty and unapologetically sweet.
$1
30 minsPrep
35 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
471Calories
6.3gProtein
28.5gFat
48.2gCarbs
29gSugar
2.4gFiber
526mgSodium
96mgChol
9.9gSat Fat
155mgPotassium
44mgCalcium
2.2mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
1gAlcohol
Goes well with
Tawny Port
local
Sweet Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Pulse flour, cold butter, sugar and salt together by hand or in a bowl until the mixture resembles coarse crumbs, then add the ice water a teaspoon at a time until the dough just comes together.
2
Shape the dough into a disc, wrap and chill for 30 minutes before rolling thinly and lining 2 x 8cm individual tart tins; prick the bases and chill a further 15 minutes.
3
Blind bake the tart shells at 190°C (375°F) for 10 minutes with baking beans, then remove the beans and bake a further 4 minutes until pale gold; cool slightly.
4
Whisk the beaten egg, brown sugar, golden syrup, melted butter, vanilla extract, dark rum and pinch of salt together until smooth.
5
Scatter the pecan halves into the tart shells and pour the filling over them so the nuts float to the surface.
6
Bake at 170°C (340°F) for 20-22 minutes until the filling is set with a slight wobble in the centre and the top is glossy and deep amber.
7
Cool the tarts completely on a wire rack for at least 30 minutes before unmoulding, as the filling continues to set as it cools.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 22g22g Butter, cold, cubed
- 5g5g Sugar White
- 1g1g Salt
- 12g12g Water, ice cold
- 33g33g Egg, beaten
- 28g28g Brown Sugar, packed
- 30g30g Golden Syrup
- 10g10g Butter, melted
- 3g3g Vanilla Extract
- 4g4g Dark Rum, 88% alcohol retained
- 38g38g Pecan, halved
- 1g1g Salt, pinch, in filling
