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Pecan Tart

Source: Le Cordon Bleu Home Collection - Tarts & Pastries
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Active Time:  15 Minutes
Total Time:  2 Hours 5 Minutes
  Serves 8
This French version of the classic Southern pecan pie uses a rich, sweet pastry baked in the distinctive tart pan. The filling, however, remains the same -- simply superb, especially when served with whipped cream.
3/4 quantity Sweet Pastry Dough
For Filling:
2 eggs
2 tablespoons unsalted butter, melted
2/3 cup light corn syrup
2/3 cup lightly packed dark brown sugar
1 cup pecans, coarsely chopped
1 teaspoon vanilla

Pinch of salt
Other necessary recipes:
Sweet Pastry Dough
Pecan Tart Recipe at
Preheat the oven to 325 degrees F. Roll the dough out to 1/8-inch thick and line a 1-inch deep, 9-inch fluted tart pan with removable bottom.

FOR FILLING: Beat the eggs in a bowl. Add the salt, butter, corn syrup, brown sugar and vanilla and mix until well combined.

Sprinkle the pecans over the base of the pastry shell, then pour in the filling. Bake for 45-50 minutes, or until the filling has just set. If the filling puffs up too much, reduce the oven temperature to 300 degrees F.

Leave in the pan for 5 minutes, or until cool enough to handle. Remove to a wire rack and cool completely.

CHEF'S TIP: The pecans can be left whole or use almost any nut, such as walnuts, hazelnuts or macadamias.

Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 518
Fat. Total: 28g
Fiber: 2g
Carbohydrates, Total: 65g
Sodium: 87mg
% Cal. from Fat: 49%
Cholesterol: 159mg
Protein: 6g
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