The Perfect Pecan Tart
  • For the dough {it makes a lot- freeze it for another day}:
  • 8 oz greek yogurt cream cheese, diced
  • 2 sticks cold unsalted butter, small dice
  • 3 cups flour
  • ½ cup pure cane sugar
  • a pinch of salt
  • approx 3 Tbsp cold water
  • For the filling:
  • ¾ stick unsalted butter
  • 1¼ cups packed light brown sugar
  • ¾ cup light corn syrup
  • 2 teaspoon pure vanilla extract
  • zest of one orange
  • 3 large eggs
  • approx 1½ cups pecans {enough to cover the bottom}
  1. Preheat your oven to 350 degrees.
  2. Add the flour, sugar and salt to a food processor with the dough blade. Pulse a few times to mix.
  3. Add in the cream cheese and butter. Pulse until the butter and cream cheese are just incorporated.
  4. Add in the cold water and again just pulse a few times until the dough starts to come together. You
  5. don't want to over mix otherwise the crust will be tough rather then tender and flaky.
  6. Pour the dough out onto a clean, lightly floured surface. Knead the dough just a little bit. Cut the
  7. dough.
  8. Break off a baseball sized ball of the dough and roll out into a circle using a rolling pin to about 10 inches in diameter.
  9. Place the dough in the bottom of a 10 inch tart pan {one with the drop out bottom is AWESOME!} Work the crust up the sides of the dish and allow to fall over the sides a bit, pressing on the edges of the tart pan to remove the excess.
  10. If you are going to make the decorative leaf cutouts to decorate the top, go ahead and press them out of the extra dough.
  11. Refrigerate the crust & leaves for about 20 minutes.
  12. Melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth.
  13. Remove from heat and whisk in corn syrup, vanilla and zest. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
  14. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on a HOT baking sheet {will help cook the bottom quickly} until filling is set, 30-40 minutes. Cool completely.
Recipe by LeMoine Family Kitchen at