Old fashioned pecan pie is definitely always right up our alley, but sometimes you want to mix things up a little and bake it as a tart. This Easy Pie Dough recipe will work equally well in a tart pan as a pie dish. Caramel-y and buttery, full of brown sugar and crunchy pecans, this recipe from Chef Amanda Frederickson can be baked in a 18″ × 8″ rectangular or round 9″ tart pan.

  • Yield: serves 8 to 10 
  • Difficulty: Easy

Ingredients (9)

  • 1 recipe Easy Pie Dough
  • 3 eggs
  • 1/3 cup brown sugar
  • ½ cup corn syrup
  • 1 tsp. vanilla
  • 2 tbs. butter, melted
  • ¼ tsp. salt
  • 1 ½ cups chopped pecans
  • Whipped cream for serving


  1. Pre-heat oven to 350°F.
  2. Make pie dough according to the recipe.
  3. On a well-floured surface roll out pie dough to an 18” x 8” rectangle about 1/8” thick. Using your rolling pin, transfer the pie dough to the tart pan and gently press into the pan, cutting away excess dough. Freeze for at least 30 minutes.
  4. Prick the bottom of the dough with a fork then cover completely with tin foil. Add pie weights to tart pan and blind bake for about 15 minutes. Carefully remove pie weights and continue to bake for about 5 minutes or until the tart shell is golden brown. Remove tart shell from the oven and let cool to room temperature.
  5. In a bowl, combine the eggs, sugar, corn syrup, vanilla, butter and salt. Mix well. Fold in the pecans then gently pour into tart shell.
  6. Bake pecan pie tart for 45 to 50 minutes or until golden brown and knife comes out clean when inserted in the middle. Transfer to a wire rack and let cool completely.
  7. Serve pecan pie tart in slices with whipped cream.