This pecan pie tart recipe is an easy, elegant holiday dessert! Make this pecan tart recipe for your next gathering! And if you enjoy this tart recipe, you’ll love my Brown Butter Sweet Potato Pie, my Deep Dish Caramel Apple Pie, and my Pumpkin Mousse Pie with Maple Cookie Crust!
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Pecan Tart Recipe
For the holidays, you can’t go wrong with a great pecan pie! This is my go-to pecan pie recipe, scaled down to a tart pan for a smaller-batch dessert with a more elegant presentation. It’s perfect for your low-key Thanksgiving celebrations and special dinners all throughout the holiday season!
This pecan pie tart has all the amazing rich, buttery, vanilla flavors of a standard pecan pie, with an added flavor boost from spiced dark rum to add dimension and depth! If you’ve made a bourbon pecan pie before, adding rum to this pecan pie tart has a similar effect. But to me, an aged spiced rum works better with the flavors of the pecans and pure vanilla extract. So let’s get into what you’ll need to make this pecan tart!
Tart Pan with Removable Bottom
You’ll need a tart pan for this recipe — If you’ve followed my blog so far, you know I LOVE my tart pan. It’s nonstick, the removable bottom makes it so easy to slice and serve from, and the fluted edges are instant elegance! This pan makes it so easy to make a super fancy-looking dessert that will really impress your guests, so you know I had to use it for my pecan pie tart! It takes this classic southern dessert up just a notch and makes it perfect for a special occasion. So the first step in making this pecan pie tart is picking up a 9-inch tart pan if you don’t have one already! Once you’ve got your pan, let’s take a look at the ingredients you’ll need!
Should I prebake my pie crust for pecan pie?
In my experience, pecan pie tends not to have to dreaded “soggy bottom” that so often plagues custard pies or fruit pies. So there isn’t much need to pre-bake your pie crust, but if you’re especially wary of a soggy pie crust, you can bake your pecan pie tart on a lower oven rack, or preheat the oven with a large baking sheet inside and then bake your tart on the hot baking sheet.
Pecan Pie Tart Ingredients
- pie crust – as always, I used my flaky all-butter pie crust recipe for this pecan pie tart. You can also use your favorite homemade or store-bought roll-up pie crust as well.
- melted butter – you can also brown your butter for an added rich, nutty flavor, but I’ve found that it doesn’t make a big difference in flavor in this tart.
- pecans – we’re using both pecan halves and finely chopped pecans in this recipe, so that we can have pecans throughout our filling and also neatly arranged on top for that stunning pecan pie look!
- light corn syrup – if you can’t find corn syrup, you can also use maple syrup as an alternative. It will give a slightly different texture and a stronger maple flavor, but it should still work!
- brown sugar – I typically use light brown sugar in this recipe, but either light or dark would be great!
- eggs – the eggs help to produce that sweet filling that is the signature flavor and texture of pecan pie!
- pure vanilla extract – I always say this, but make sure that your vanilla extract is a good quality extract! Here’s one that I love.
- spiced dark rum – this is optional, but a little dark or spiced rum adds a rich flavor complexity that I love in this pecan pie tart! I’ve also used bourbon for this pecan pie tart with fantastic results!
- salt – a very important part of this recipe, salt offsets some of the sweetness and brings out the flavors even more.
I mentioned above that you definitely should use a 9-inch tart pan with a removable bottom for this tart. Here are a few other tools you might want to use:
Tips and F.A.Q.
In this pecan pie tart we’re making our filling out of butter, brown sugar, eggs, corn syrup, vanilla, rum (or bourbon), and salt. And, of course, pecans!
I usually use light corn syrup in my pecan pies, but if you like to use dark corn syrup that would work too. It adds a bolder, deeper flavor that to my taste can overpower some of the other flavors in the pie, but it can be used largely interchangeably.
You may be wondering — how do I make my pecan pie not runny? With this pecan pie tart you most likely won’t have that issue because the filling is relatively thin. But if you’re worried about your filling being too thin, you can add in an extra tablespoon or two of chopped pecans.
If the filling is bubbling and the center jiggles slightly when shaken, it’s ready!
Yes, your tart filling will solidify as it cools, so it won’t be completely firm when it’s first out of the oven. Let it cool about 15-20 minutes if you’d like to enjoy it warm.
Store your pecan pie tart in the fridge, well wrapped, for up to four days. You can also freeze your pecan tart, wrapped in a double layer of aluminum foil, for up to two months.
If you try this recipe, I would love it if you could leave a rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Tart Recipes You’ll Love
- Passionfruit Tart with Almond Crust
- Pear Puff Pastry Tart with Caramelized Onion and Blue Cheese
- Brown Butter Peach Tart
- Puff Pastry Tart with Cranberry and Brie
Pecan Pie TartPrint Pin Recipe Rate Recipe
Equipment you may need
- 9-inch tart pan
- Preheat oven to 350°F and place pie crust into a 9-inch tart pan and remove crust overhang. Place crust in fridge to chill while you prepare the filling.1 pie crust
- In a bowl, whisk together corn syrup, brown sugar, egg, butter, vanilla, salt, and rum (if using). Whisk until smooth.4 tbsp unsalted butter, ½ cup light corn syrup, ½ cup light brown sugar, 2 large eggs, 2 tsp pure vanilla extract, 2 tbsp dark rum, ¼ tsp salt
- Add pecan chips to the rest of the filling ingredients and stir to combine. Pour into prepared crust. Add pecan halves on top in desired pattern.½ cup pecan chips, 1 cup pecan halves
- Bake for 45-50 minutes or until filling is bubbling and edge of crust is golden brown.
- Allow to cool at least 15 minutes before slicing. Serve warm or room temperature with whipped cream or ice cream.
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