Classic Canadian Pecan Tarts

Name: Classic Canadian Pecan Tarts
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 tarts
Cuisine: Canadian
Ingredients: 1 1/4 cups all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold, cubed); 2 tablespoons granulated sugar; 1/4 teaspoon salt; 3 to 4 tablespoons ice water; 1 cup pecan halves (roughly chopped); 1 cup brown sugar (packed); 2 large eggs (beaten); 1/2 cup light corn syrup; 1/4 cup unsalted butter (melted); 1 teaspoon vanilla extract

50 min 12 tarts Medium

All Recipes

Delight in the buttery, nutty flavours of these classic Canadian pecan tarts, perfect for any dessert table.

Prep

25 min

Cook

25 min

Total

50 min

Servings

Difficulty

Medium

Pecan tarts are a beloved Canadian treat, known for their rich, buttery pastry and sweet, nutty filling. This version of the classic pecan tart brings together the crispness of a well-made pastry with the caramel-like sweetness of the filling, studded with crunchy pecans. These tarts are perfect for those who appreciate a mixture of textures and flavours in a dessert. They are ideal for any occasion, from holiday gatherings to simple family dinners, providing a sweet ending that is sure to please.

Ingredients

Servings

For the pastry

For the filling

Instructions

Prepare the pastry

In a large bowl, mix flour, sugar, and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Pro tip: Avoid overworking the dough to keep it tender.

Chill the dough

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Pro tip: Chilling helps the dough relax and prevents shrinkage.

Preheat the oven

Preheat your oven to 350°F (175°C).

Roll out the dough

On a lightly floured surface, roll out the dough to about 3 mm (1/8 inch) thick. Cut into circles slightly larger than your tart pans.

Pro tip: Use a cookie cutter or a glass for uniform circles.

Fit the dough into tart pans

Gently press the dough circles into the tart pans, trimming any excess. Prick the bottoms with a fork to prevent bubbles.

Pro tip: Use mini tart pans for individual servings.

Prepare the filling

In a bowl, combine brown sugar, eggs, corn syrup, melted butter, and vanilla. Mix well until smooth. Stir in the chopped pecans.

Pro tip: Ensure the filling is well mixed to distribute the pecans evenly.

Fill the tarts

Pour the filling into the prepared tart shells, filling each about 3/4 full.

Pro tip: Avoid overfilling to prevent spillage during baking.

Bake the tarts

Place the filled tart pans on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the filling is set and the pastry is lightly golden.

Pro tip: The tarts are done when the filling is firm and no longer jiggles.

Cool the tarts

Allow the tarts to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Pro tip: Cooling helps the filling to set properly.

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Tips & Tricks

Ensure your butter is cold for a flaky pastry.
Use fresh pecans for the best flavour and texture.
Allow the tarts to cool completely before removing from the pan.

Serving Suggestions

Serve these pecan tarts slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. They pair wonderfully with coffee or tea, making them a versatile dessert option. These tarts can be made ahead of time and stored in an airtight container at room temperature for up to three days. For longer storage, freeze them and thaw at room temperature before serving.