Pecan Tart
A rich and buttery pecan tart featuring a flaky oat crust and a sweet, sticky filling packed with chopped pecans. The combination of caramel-like syrup and toasted nuts creates a satisfying dessert perfect for special occasions or casual gatherings, offering a delightful balance of crunch and chewiness.
Ingredients
Instructions
- Preheat oven to 350°F.
- Beat margarine or butter and granulated sugar until fluffy.
- Stir in combined flour and oats.
- Press the mixture onto the bottom and sides of a 9-inch tart pan or pie plate.
- Bake for 20 to 25 minutes or until golden brown. Cool completely.
- In a separate bowl, beat eggs, corn syrup, brown sugar, melted margarine, and vanilla until blended.
- Stir in 1 cup chopped pecans and remaining oats.
- Pour the filling into the cooled crust.
- Decorate the top with pecan halves.
- Bake for an additional 25 to 30 minutes or until the filling is set.
Tips & Substitutions
For a richer flavor, you can substitute half of the margarine or butter with a nut-based alternative like coconut oil. If you prefer a gluten-free option, use almond flour instead of all-purpose flour. Make sure to let the tart cool completely before adding the filling to prevent it from becoming soggy. You can also add a pinch of salt to enhance the sweetness.
Serving Suggestions
Serve the pecan tart warm or at room temperature, drizzled with homemade pancake syrup for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or whipped cream on the side. For a balanced meal, consider serving it alongside a light salad such as Tina'S Tasty Tater Salad for contrast.
Storage & Reheating
Store any leftover pecan tart in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in a warm oven (about 300°F) for 10-15 minutes until warmed through. This will help maintain its delicious texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Tart contains roughly 796 calories, with 7g protein, 75g carbohydrates, and 54g fat. It is a good source of dietary fiber (18% of the Daily Value), protein (14% of the Daily Value), and iron (11% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the pecan tart ahead of time?
Yes, you can prepare the tart crust and filling separately and assemble them just before baking. The crust can be made a day in advance and stored in the refrigerator. This allows the flavors to meld, making it even more delicious when baked.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, consider using flaxseed meal or chia seeds mixed with water. For this recipe, mix 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water per egg and let it sit until it thickens. This will work well in creating a cohesive filling.
How do I prevent the tart from getting soggy?
To prevent sogginess, ensure the crust is fully baked and cooled before adding the filling. You can also sprinkle a light layer of flour or ground nuts on the crust before pouring in the filling, which can act as a moisture barrier. Additionally, baking until the filling is just set will help maintain a good texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).