Browned Butter Pecan Tart

Browned Butter Pecan Tart
Staff Writer
Browned Butter Pecan Tart

Dédé Wilson

Browned Butter Pecan Tart

I was inspired this year to add some new flavors to my pecan pie. First of all, I made it into a tart because I like the ratio of crust to filling better. Then I browned the butter to add a depth of richness, and bring out a nutty character in the butter. Then I reached for my jar of Lyle’s Golden Syrup, which is like golden, magical sweetness. I know that sounds a little crazy but hear me out. This syrup can be used any time a recipe calls for corn syrup or honey and it adds a unique flavor. It is almost like toffee in liquid form. It tastes buttery, even thought there is no butter in it. If you like caramel/toffee/butterscotch flavors you will love Lyle’s Golden Syrup. It adds more than just sweetness to this tart. Toasting the nuts also adds flavor and texture – they get just a little bit crunchier. Don’t skip that step. I created this in a 7½- by 10½-inch rectangular tart pan, but it will work just as well in a 10-inch round loose-bottom round tart pan. — Dédé Wilson, Founder, Bakepedia

12
Servings
387
Calories Per Serving
Deliver Ingredients

Ingredients

For the sweet tart crust:

  • 1/2  Cup  (1 stick) unsalted butter, at room temperature, cut into small pieces
  • 5  Tablespoons  sugar
  • large egg yolk
  • 1 1/4  Cup  sifted cake flour

For the pecan filling:

  • 1/2  Cup  (1 stick) unsalted butter, cut into pieces
  • 1  Cup  sugar
  • 1  Cup  Lyles Golden Syrup or light corn syrup
  • large eggs, at room temperature
  • 1  Tablespoon  bourbon, optional
  • 1  Tablespoon  vanilla extract
  • 2  Teaspoons  lemon juice
  • 1/2  Teaspoon  salt
  • 2  Cups  pecan halves, lightly toasted

Directions

For the sweet tart crust:

Coat a 10-inch loose-bottomed fluted tart pan with nonstick spray (round or rectangular); set aside.

In the bowl of a stand mixer, beat the butter with the flat paddle attachment on medium-high speed until creamy, about 1 minute. Add the sugar gradually and continue to beat on medium-high speed until lightened and creamy, about 2 minutes. Beat in the egg yolk until well combined. Add the flour and pulse the mixer on and off until it begins to combine, and then run the mixer on medium-low speed just until the dough begins to form. Scrape out onto plastic wrap and use the wrap to help press the dough into a flat disk shape. Wrap the dough thoroughly. Refrigerate for at least 2 hours or overnight.

Roll out on a lightly floured surface and fit into the pan, pressing into corners and trimming the top flush with fluted edges. Refrigerate for at least 2 hours or freeze for 15 minutes while the oven preheats. At this point, you can double-wrap the tart shell very well in plastic wrap and then aluminum foil and refrigerate for up to 2 days before baking, or freeze for up to 1 week.

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Bake directly on the oven rack for 8 to 12 minutes or just until it feels dry to the touch and is beginning to color around the edges. Check about halfway through baking; if the crust is puffing up, gently press back down with the back of a fork. Cool the tart pan set on a rack while you make filling.

For the pecan filling:

Place the butter in a medium saucepan and melt over medium heat. Continue to cook until the butter browns, but do not let it burn. Remove from the heat and whisk in the sugar and Lyle’s Golden Syrup. Allow to cool slightly (you maybe transfer this to a mixing bowl if you like to hasten the cooling). Once it is barely warm, whisk in the eggs one at a time, then whisk in the bourbon, if using, vanilla, and salt. Stir in the pecans. Scrape into the crust.

Bake at 350 degrees F for 35 to 40 minutes. The filling will be slightly puffed and set around the edges. The middle might still look a bit soft; that’s okay. It firms up tremendously upon cooling. Cool the pan on a rack. The tart is ready to serve or may be loosely covered with foil and stored at room temperature overnight.

Nutritional Facts

Total Fat
23g
33%
Sugar
5g
6%
Saturated Fat
9g
38%
Cholesterol
18mg
6%
Carbohydrate, by difference
45g
35%
Protein
4g
9%
Vitamin A, RAE
83µg
12%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
12mg
1%
Choline, total
3mg
1%
Fiber, total dietary
5g
20%
Folate, total
49µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
23mg
7%
Niacin
2mg
14%
Phosphorus, P
92mg
13%
Selenium, Se
1µg
2%
Sodium, Na
245mg
16%
Water
39g
1%
Zinc, Zn
1mg
13%

Browned Butter Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Browned Butter Cooking Tip

When reducing a sauce to concentrate the flavors be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.