Pecan pie – this is definitely my favorite pie as I was growing up. It was on the table for Thanksgiving, and often again at Christmas dinner.

I turned this idea into a tart – since a tart is sort of like a pie, only more elegant. It sort of looks like you went the extra mile to make a tart. Truth be told, it’s really not more work than a pie at all. It’s kind of a “thinner” version of a pie. So that having been said – a slice of a pecan tart certainly has fewer calories than a slice of pecan pie – right??

You do need a tart pan, with a removable bottom. For this tart, I used a 10″ tart pan.

My tart crust is from a recipe for a “mini pecan tart” that I’ve made every Christmas for years. I wanted to try it for this tart, since it has a wonderful cookie-like texture, and amazing almond flavor. It pairs beautifully with this tart.

The other inspiration I had, is from a Pecan Bar recipe Ina Garten made several years back. What I love about these bars is the addition of honey, orange zest, and lemon zest. You won’t believe the flavor that these ingredients add to a pecan tart!

So here we go! Let’s start with the tart crust.

Ingredients:

• 1/2 c unsalted butter, room temp
• 1/2 c granulated sugar
• 2 egg yolks
• 1/4 tsp salt
• 1 1/2 tsp almond extract
• 2 c all purpose flour
• 3 T cold water

Combine the butter and sugar in a stand mixer, with a paddle attachment. Beat til fluffy. Add egg yolks, and almond extract. Beat til incorporated. Add salt, and flour, and beat til crumbly. Add cold water, 1 Tbsp at a time. Beat just til blended and a dough-ball forms.

Wrap in plastic wrap and chill for at least 20 min.

Roll out dough onto a floured surface, to about 1/4″ thick. Place in your tart pan, making sure it gets into the corners. Overlap the dough at the top of the pan. Trim with a knife, even with the top edge of the pan. Chill in the refrigerator for about 15 min. You do NOT need to pre-bake this tart crust.

Preheat oven to 350 degrees.

FILLING INGREDIENTS:

• 1/2 c butter, melted
• 2 large eggs
• 1/3 c granulated sugar
• 1/3 c light brown sugar
• 1/4 c light corn syrup
• 1/4 c honey
• 1/4 tsp fresh lemon zest
• 1/4 tsp fresh orange zest
• 1/2 tsp vanilla extract
• 1 1/3 c pecans, rough-chopped, and another 1/2 c pecan halves

Combine all ingredients in a large bowl, except the 1/2 c pecan halves – these will be used on the top of the tart.

Stir together, then pour mixture into the tart shell. Top with the pecan halves, in a circular pattern, or random if you prefer.

Bake for 30-35 min. The top will be slightly puffy and the crust will be lightly browned. Cool completely.

Top with a whipped topping when serving. Will last covered in the refrigerator for at least a week. Best served at room temp.