Ella Walter
Pecan pie is a delicious dessert, but can it be made in a tart pan? The answer is yes! Pecan pie tarts are a great alternative to the classic pecan pie, offering a more elegant presentation and a smaller-batch dessert. The process involves preparing the crust, mixing the filling, and baking to perfection. The crust is typically made with flour, sugar, salt, and butter, while the filling combines pecans with butter, sugar, eggs, corn syrup, and a touch of rum or bourbon for a delightful holiday treat. With a 9-inch tart pan and some simple ingredients, you can create a beautiful and tasty pecan pie tart.
| Characteristics | Values |
|---|---|
| Pan type | Tart pan with a removable bottom |
| Pan size | 9-inch |
| Pan preparation | Flour the base of the pan, no need to grease it |
| Crust type | Pie crust or pastry dough |
| Crust preparation | Press into the bottom and sides of the pan, removing excess edges |
| Filling ingredients | Butter, Sugar, Corn syrup, Eggs, Vanilla, Pecans, etc. |
| Baking temperature | 325-350°F |
| Baking time | 45-60 minutes |
| Cooling | Cool on a wire rack before serving |
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What You'll Learn
How to prepare the crust
To prepare the crust, you will need flour, sugar, salt, cold butter, ice water, and vanilla bean paste. You can also add a tablespoon of sugar to the dough to make it sweeter.
Place the flour, sugar, and salt in a food processor and pulse to blend. Then, add the cold butter and blend until coarse crumbs form, with the butter in little pieces. Next, stream in the ice water and vanilla bean paste, blending until the dough starts to come together. You can also use vanilla extract instead of vanilla bean paste.
Once the dough is formed, use your hands to shape it into a ball. Press it down slightly into a disk and wrap it in plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
After chilling, remove the dough from the refrigerator and roll it out. You can roll it into a large circle, about 1/4 inch thick, or press it into the bottom and sides of a 9-inch tart pan, removing any excess dough from the edges.
If you are using a store-bought pie crust, you can simply roll it out and let it chill in the pan before par-baking. You can also bake the tart base first and then add the filling later.
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Preparing the filling
To start, melt the butter and mix it with the sugar and corn syrup. You can use either light or dark brown sugar, but dark brown sugar has a deeper flavour due to its higher molasses content. Dark corn syrup also has a richer flavour than light corn syrup. If you want to avoid corn syrup altogether, you can substitute it with maple syrup and a tiny amount of flour.
Next, add the eggs to the mixture. The eggs act as a thickening agent, providing structure and ensuring the filling sets. Be sure to stir constantly as the mixture heats up to prevent the eggs from scrambling. You can also add a tablespoon or two of bourbon at this stage, if desired.
Finally, stir in the pecans. You can use a mix of halves and pieces, or chop them up for easier slicing and a less gooey texture. If you want to experiment with different nuts, walnuts are a common alternative. You can also add a cup of semi-sweet chocolate chips to make a chocolate pecan pie. Once the filling is mixed, it's ready to be poured into your pie crust and baked.
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Baking the pie
First, preheat your oven to 350°F. You can use a 9-inch tart pan with a removable bottom for this recipe. If you're making the pie crust from scratch, blend flour, sugar, and salt in a food processor. Then, add cold butter and blend until coarse crumbs form. Stream in ice water and vanilla bean paste, blending until the dough comes together. Form the dough into a ball, flatten it into a disk, and wrap it in plastic. Chill the dough in the refrigerator for about 30 minutes.
For the filling, whisk together butter, eggs, corn syrup, sugar, bourbon or rum, and vanilla extract until smooth. You can toast the pecans before adding them to the filling to enhance their flavour. To toast the pecans, spread them on a baking tray and bake at 325°F for 8-10 minutes, stirring halfway through, until aromatic. Once the pecans have cooled, finely chop them and stir them into the filling mixture.
Roll the chilled dough into a large circle, about 1/4-inch thick, and press it into the tart pan, removing any excess dough from the edges. Pour the pecan filling into the tart pan and decorate the top with whole pecans. Place the tart pan on a baking sheet to catch any potential overflow.
Bake the pecan pie for 45-55 minutes, or until the filling is set and the crust is golden. To check if the pie is done, gently shake the pan. If the centre of the pie is not overly jiggly and the outer edges are set, it is ready. If the crust starts to brown too much during baking, tent a piece of aluminium foil over it.
Once the pie is baked, let it cool completely before serving. You can also make the pie ahead of time and store it in the refrigerator for up to three days.
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What size pan to use
When it comes to the size of the pan, there are a few options to consider for baking a pecan pie. The most common size recommended is a 9-inch tart pan, which is ideal for a standard-sized pecan pie. This size allows for a generous portion and a classic presentation.
However, if you're looking to make a smaller pie, you can opt for a 6-inch pie pan. This size is perfect for a more intimate gathering or if you want to serve multiple desserts. It's worth noting that a 6-inch pie will yield smaller slices, so it may be more suitable as a dessert for two.
Additionally, the depth of the pan is an important consideration. Pecan pie requires a deep-dish pie plate to accommodate the filling. A standard pie plate is typically about 1 inch deep, but for pecan pie, a deeper dish, such as a springform pan or a cake pan, is recommended. These pans are usually 2 inches deep, allowing enough space for the filling to set properly.
Furthermore, it is important to note that the size of the pan can impact the baking time and temperature. A smaller pan may require a slightly longer baking time to ensure the centre is set, while a larger pan may result in a faster baking process. Adjustments may be necessary depending on the specific size and depth of the pan you choose.
Ultimately, the size of the pan you choose will depend on your personal preferences and the number of servings you require. Whether you opt for a standard 9-inch tart pan or a smaller 6-inch pie pan, your pecan pie is sure to be a delicious treat.
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How to serve
Pecan pie tart is a delicious dessert that can be served in many ways. Here is a guide on how to serve it:
Baking
Firstly, it is important to note that pecan pie tarts should be baked in a 9-inch tart pan with a removable bottom. Before baking, the pie crust should be pressed into the pan and chilled until ready to use. The filling, made from a combination of butter, sugar, corn syrup, eggs, and pecans, is then poured into the pie crust. The pecan pie tart is baked at a temperature of around 325-350°F for 45-55 minutes, or until the crust is golden and the filling is set.
Cooling and Storage
After baking, it is important to let the pecan pie tart cool completely before serving. The pie can be stored in the refrigerator for 1-3 days if made in advance. To store it for longer, the pie can be frozen for up to 3 months after it has been baked and cooled.
Serving Options
Pecan pie tarts can be served in various ways. They can be enjoyed as they are or with a scoop of vanilla ice cream. For a more elegant presentation, you can make mini pecan pie tarts or decorate the tarts with whole pecans on top. Toasting the pecans used in the filling can also add depth of flavour.
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Frequently asked questions
Yes, you can use a tart pan to make pecan pie. A 9-inch tart pan is recommended for this dessert.
To make the crust, you can use flour, sugar, salt, butter, ice water, and vanilla bean paste. First, blend the flour, sugar, and salt, then add the butter and blend until coarse crumbs form. Next, add ice water and vanilla bean paste, blending until the dough comes together. Form the dough into a ball, chill it, then press it into your tart pan.
The filling for a pecan pie tart typically includes butter, eggs, corn syrup, sugar, and pecans. You can also add bourbon, vanilla extract, and a splash of spiced rum for extra flavor.
Preheat your oven to 350°F. Bake the pecan pie tart for 45-55 minutes, or until the filling is set and the crust is golden.
