Easy Pecan Tart

I made this Easy Pecan Tart for my neighbor when we swapped ladders and somehow ended up chatting in the driveway for an hour. It came out of the oven right when the sun hit that cozy late afternoon angle and we both stood there like goofs, talking about nothing and everything while it cooled. I nibbled a pecan, then remembered I was meant to share. Classic me. It is one of those bakes that looks fancy without asking you to wrestle with a dozen bowls or a sugar thermometer, and its friendly with coffee or a nightcap. Also, my dog once tried to steal a slice, which is the highest household compliment.

Why you might love this as much as I do

I make this when I want something that feels celebratory without loads of faff, and my family goes a little wild because the filling is maple rich and buttery, almost caramel but not too sweet. If dinner ran long, I can still get it in the oven and on the table while folks are lingering. And when the middle does that gentle jiggle, I feel like a baking wizard. There was a time I kept scorching the crust, but a small bit of foil around the edge solved it, after I sulked for five minutes and muttered at the oven like it could hear me.

What you need, plus what I swap in a pinch

One 9 inch tart shell, unbaked. I often use a refrigerated pie dough when I am in a hurry. If you want to make your own, this butter crust from King Arthur Baking is ace.
2 cups or about 200 g pecan halves, roughly chopped. I like a handful left whole for the top.
3 large eggs, room temp if you remember, but cold works too.
1 cup or 200 g light brown sugar, packed. Dark brown sugar if you want deeper flavor.
3 or 4 tbsp pure maple syrup, about 60 ml. I sometimes use honey when the maple bottle runs low.
6 tbsp or 85 g unsalted butter, melted and slightly cooled.
2 tsp vanilla extract. My grandmother always insisted on a fancy brand, but honestly any version works fine.
1 tbsp bourbon, optional. Orange zest is lovely if you skip the bourbon.
1 or 2 tbsp heavy cream, about 20 to 30 ml, for a silkier filling.
1 big pinch of fine salt.

Optional things I have tossed in and enjoyed: a tiny pinch of cinnamon, a few drops of almond extract, a cheeky spoon of brown butter instead of regular melted butter.

How I make it, step by step ish

Heat the oven to 375 F or 190 C. Set your rack in the lower third so the bottom gets a proper bake. Roll your dough into a 9 inch tart pan with a removable bottom, press it in, and trim the edges. Prick the base with a fork.
Line the shell with parchment and fill with pie weights or a big bag of rice. Blind bake for 12 to 15 minutes until the edges just look set. If you skip this, it works, but you may get a softer base. For a photo guide, the team at Serious Eats explains it neatly.
Carefully remove the parchment and weights, then bake the empty shell 5 minutes more. Reduce oven to 350 F or 175 C.
Meanwhile, whisk eggs in a medium bowl until well combined. Add brown sugar, maple syrup, melted butter, vanilla, bourbon if using, cream, and salt. Whisk until glossy. This is where I usually sneak a taste, purely for science.
Scatter the chopped pecans into the warm tart shell. Pour the filling over the top. Nudge a few pecan halves onto the surface for a pretty finish. Do not worry if it looks a bit oily or slightly uneven at this stage, it always does.
Bake at 350 F for 28 to 35 minutes. You want the edges set and the center to wobble slightly when you tap the pan. If the crust starts to brown too quickly, tent the edges with strips of foil. I once tried rushing this step and regretted it because the filling puffed and cracked like a dry lake.
Cool on a wire rack until just warm. This is the hardest part. On second thought, you can cut earlier for gooey slices, but it will be a bit messy, which is fine by me.

Little notes from my messy notebook

Chilling the rolled dough in the pan for 15 minutes before baking reduces shrinkage. Actually, I find it works better if I chill it twice, once after rolling, once after docking.
If your pecans are not fresh, toast them for 6 to 8 minutes at 350 F before chopping. Warm nuts bloom with flavor.
Butter should be melted but not hot, or you get streaks. If that happens, whisk briskly and keep going. It comes together.
Use a rimmed sheet tray under the tart. Saves your oven from drips and my mood from dives.

Fun variations I have actually tried

Maple espresso: add 1 tsp instant espresso powder to the filling. Deep, cozy, a bit grown up.
Chocolate lined: brush the cooled crust with 60 g melted dark chocolate, let it set, then fill and bake. The base stays ultra crisp.
Salted pretzel crust: swapped the tart shell for a pretzel crumb crust with butter. Tasted good, but the filling soaked in and it crumbled. Looked a proper mess, so I would not recommend for guests.
Orange and cardamom: a half teaspoon ground cardamom and a little orange zest. Fragrant without being shouty.

Gear that helps

A 9 inch tart pan with a removable bottom is ideal. A rolling pin makes life easier. Pie weights are nice, though dried beans work. If you do not have a tart pan, a regular pie plate is fine, just keep an eye on the edges. I say a wire rack is essential, but if you do not have one, slide the pan onto two wooden spoons set over the sink to let air circulate, a bit of a bodge but it works.

Storing it without losing the magic

Cover and keep at room temp for 1 day, then in the fridge up to 3 days. The crust stays decent if you keep it loosely tented so condensation does not drip. Warm slices in a low oven for 8 minutes to refresh. Though honestly, in my house it never lasts more than a day. If you need longer, freeze slices well wrapped for up to a month, then rewarm. I sometimes stash a secret slice, form the fridge to the toaster oven, five minutes, bliss.

How we like to serve it

Vanilla ice cream is the classic and I love a small scoop melting into the cracks. Lightly sweetened whipped cream with a pinch of salt is even better. If it is chilly out, I pour a little warm maple over each slice and folks do that happy fork pause. For brunch, I go plain with strong coffee. There is a chipped blue mug I always reach for, completely unnecessary detail, but somehow the tart tastes more homely in it.

Hard won pro tips

I once skipped par baking to save time and the bottom went soft. Not tragic, but I missed the contrast. Par bake if you can.
Do not overfill the shell. Leave a little headroom. I filled to the brim once and had a lava situation. Oven needed a deep clean, what a palaver.
Whisk the eggs first, then add sugar. When I dumped everything in at once, the sugar sat in clumps.
Let the butter cool. Hot butter can scramble the eggs a touch, leading to curdly streaks. Gentle heat is your friend.

Questions folks keep asking me

Can I make this ahead?
Yes, bake the tart the night before. I think it tastes even better the next day. Leave at room temp for a few hours before serving or give it a quick warm up.

Do I have to use maple syrup?
Nope. Honey works, and so does golden syrup. The flavor shifts a bit, but the texture stays lovely.

Salted or unsalted butter, which is best?
I use unsalted, then add a pinch of salt so I am in control. If you only have salted, just skip the extra pinch.

My pecans taste a bit flat, what now?
Toast them first, then use them. And store nuts in the freezer for freshness. Handy guide here if you want the why and how: storing nuts.

Why is my filling runny?
Usually underbaked. Bake until the center has a gentle wobble but does not look liquid. Give it time to cool so it firms up. Patience, I know.

Can I skip blind baking?
You can, especially with a metal pan. But the base will be softer. Sometimes that is fine, sometimes you want crunch. Your call.

Is this too sweet?
I do not think so, but if you are sugar shy, use 160 g brown sugar and a touch more salt. A dollop of tangy yogurt on the side balances things nicely.

By the way, if you love a deeper dive on crusts, the tutorials at King Arthur and Serious Eats are fab for confidence building. And now I am craving another slice, so that is my cue to put the kettle on. Y all coming over or what