Gluten Free Pecan Tart

Name: Gluten Free Pecan Tart
Prep time: 55 min
Cook time: 70 min
Total time: 155 min
Ingredients: 1/2 recipe Gluten Free Flaky Pie Crust; 1 egg white ((or omit for egg-free)); 1 teaspoon water ((or omit for egg-free)); 6 tablespoons unsalted butter (melted); 1 cup golden/light brown sugar (packed); 1 cup light corn syrup ((or 3/4 cup gluten free brown rice syrup for corn-free: Lundberg)); 1/3 teaspoon salt; 1 teaspoon pure vanilla extract; 3 large eggs ((or 6 tablespoons liquid from a can of cannellini beans + 3 tablespoons butter, etc.)); 1-1/2 cups pecan halves (3/4 cup chopped)

An easy to make gluten free pecan tart. Pecan tarts make a better presentation (in my opinion) than pecan pies because they are full instead of sunken in, like so many other recipes. As you can see, this recipe is perfect as it is not sunken at all. Enjoy!

Link You May Need:

Gluten Free Flaky Pie Crust

Gluten Free Pecan Tart

If you enjoy caramel and pecans, you’ll love this gluten free pecan tart. Pecan pie can be overwhelmingly sweet if you fill the pie crust. A tart is the perfect balance of sweetness and crust. This is a dessert everyone will enjoy, and the crust is just as heavenly.

Course Dessert

Cuisine American

Ingredient Keyword corn syrup, pecans

Prep Time 55 minutes

Cook Time 1 hour 10 minutes

Crust Cooling Time: 30 minutes

Total Time 2 hours 35 minutes

Servings 8

Ingredients

For the Tart Crust:

1/2 recipe Gluten Free Flaky Pie Crust
1 egg white (or omit for egg-free)
1 teaspoon water (or omit for egg-free)

For the Filling:

6 tablespoons unsalted butter melted
1 cup golden/light brown sugar packed
1 cup light corn syrup (or 3/4 cup gluten free brown rice syrup for corn-free: Lundberg)
1/3 teaspoon salt
1 teaspoon pure vanilla extract
3 large eggs (or 6 tablespoons liquid from a can of cannellini beans + 3 tablespoons butter, etc.)
1-1/2 cups pecan halves 3/4 cup chopped

Instructions

Make the above gluten free pie crust in a buttered/oiled 10-inch tart dish. (I prefer dishes over pans as they brown less in a dish.) Freeze for 30 minutes. Poke holes in the bottom of the crust and line the bottom and sides with parchment paper. Fill with dry beans, rice, or pie weights and parbake (partially bake) in a preheated 375⁰F oven 25 minutes.
Remove the crust from the oven and remove the weights and parchment paper. Bake, uncovered, 10 additional minutes.
Whisk together the egg white and 1 teaspoon water. Baste the inside of the hot crust with the egg white mixture and place on a wire rack to cool to room temperature.
In the bowl of your electric mixer, beat the butter, sugar, corn syrup, and salt on medium speed until a creamy caramel consistency forms.
Add the eggs and vanilla; beat on low speed until thoroughly combined.
Place the tart pan containing the crust on a baking sheet. Pour the mixture into the cooled crust and top with the chopped pecans. (Alternatively, you can also add half to the plain crust, add the caramel mixture, and then top with the remaining nuts. It all depends upon your preference of having caramelized nuts or not. Some people don’t like caramelized nuts getting caught in their teeth.) Bake 50 – 55 minutes or until just set. To test for doneness, just giggle the tart dish. Once the nuts brown to your liking, cover with foil and continue to bake the remaining time.
Remove from the oven and place on a wire rack until the pie reaches room temperature. Cover with foil plastic wrap and then aluminum foil. At this point, you may freeze the pie and defrost at room temperature the morning of the day you plan on serving it. Otherwise, refrigerate for up to 3 days.