If there was one thing, we had plenty of during my childhood, it was pecans. Daddy loved picking them up, cracking and shelling them. I can still see him in a rocker on the porch with a large stainless steel round bowl full of cracked pecans in his lap. He would occasionally wave at passersby as they honked the horn.

Momma would bag up in gallon ziplock bags and place flat in the freezer. When my daughter visited from her new northern home, they would always give her a gallon to take home. This pecan tart is a bit different than our regular family pecan pie. You can see that at this link. https://rb.gy/awty2j

I love using the Pillsbury pie dough because it is so easy and delicious. Will I ever make a pie dough again? Doubtful but I never say never. I just roll it out between wax paper. So easy. With the extra, I like to make the garnishes. And I always like to blind bake my crust a few minutes before I put the filling in so it will be good and baked.

There is nothing like a tart pan to make an elegant pit. I use one I got from Amazon. Click here. The bottom is removable and it allows you to push the tart right out. If you have ever used a tart pan, you will understand that the bottom of the bottom may stick to the crust. But I use a pizza spatula to remove and put on a plate. Click here to see.

You will love this one because there are only 4 ingredients, pecans, eggs, Karo syrup and brown sugar. Stir it up and pour in. Let it completely cool. I like for it to sit overnight to set.

This is a sweet, nutty treat. I hope you will try.

Yield: 9 inch tart

SOUTHERN PECAN TART

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Sweet pecan pie tart

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

Crust

• 1 Pillsbury Crust 
• 1 egg, slightly beaten

FILLING

• 1 cup Karo corn syrup
• 4 large eggs, slightly beaten
• 2/3 cup firmly packed light brown sugar
• 3 cups chopped pecans

Instructions

CRUST

Lay out rolled pie dough to get to room temperature. Preheat oven to 350 degrees.

Place parchment paper in the bottom with pie weights, rice, or beans to keep the dough from puffing up. Bake 10 minutes. remove from oven. Remove paper and weights carefully.

FILLING

In a large bowl, pour syrup and eggs. Mix well.

Pour in brown sugar and combine thoroughly with a heavy, large spoon.

Add pecans and combine them.

Pour into shell and bake about 45 minutes.

Let completely cool before cutting.

Garnish

Take the leftover dough and cut it into small shapes with any cookie cutter of your choice.

Place on a baking sheet lined with parchment paper. Paint with egg wash (lightly beaten egg)

Bake until golden brown (about 10-15 minutes.)

Place on top of tart.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 337Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 78mgSodium: 50mgCarbohydrates: 36gFiber: 3gSugar: 33gProtein: 5g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

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