This Caramel Pecan Tart is the perfect dessert for Thanksgiving! A great variation to the classic pecan pie.
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What is Thanksgiving without pecan pie? Well, I decided to make a Caramel Pecan Tart for dessert this year. My mother-in-law Pam always makes a pecan pie and I certainly didn’t want to step on her toes, but I just had to give this recipe a shot.
This tart is pretty easy to make as long as you have a nice tart pan with a removable bottom as well as a good food processor to make the dough.
My nephew Codi decided to go experimental on me and instead of using whipped topping on his piece of tart, he used my Pumpkin Pie Mousse As a topping. What a great idea!
📋 What Ingredients do I need
You will need the following ingredients to make this Caramel Pecan Tart recipe: Pecans, All Purpose Flour, Powdered Sugar, Unsalted Butter, Light Brown Sugar, Honey, Unsalted Butter and Whipped Cream.
🥣 How to Make this Caramel Pecan Tart
Arrange pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
Pulse flour, powdered sugar, and ¾ cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
Bake at 350°F for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
Bring brown sugar, honey, ⅔ cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
Bake at 350°F for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
🍳 Recipe Card
Caramel Pecan Tart
Ingredients
- 3 ½ Cups Pecans, Toasted
- 2 Cups All Purpose Flour
- ⅔ Cup Powdered Sugar
- ¾ Cup Unsalted Butter, Cubed
- ½ Cup Light Brown Sugar
- ½ Cup Honey
- ⅔ Cup Unsalted Butter
- 3 Tbsp Whipped Cream
Instructions
- Arrange pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
- Pulse flour, powdered sugar, and ¾ cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
- Bake at 350°F for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
- Bring brown sugar, honey, ⅔ cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
- Bake at 350°F for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
Nutrition
Any nutritional information provided on this site is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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