Martha's Pecan Tart Is a Delicious Twist on a Classic

3.8

(5)

This twist on a pecan pie tastes as delicious as it looks.

Yield:

1 8-by-11-inch tart

Martha's unique take on traditional pecan pie features halved pecans in diagonal lines atop a rectangular tart for a dramatic look. A filling that features even more pecans uses lemon zest to balance out the sweetness of the nut. The filling is poured into our favorite all-butter pâte brisée and baked until it's a stunning golden brown. Once it's baked and cooled, the tart is cut into squares—and served with whipped cream.

Directions

Preheat oven; fit pastry into tart shell:

Preheat oven to 375°F. Fit pastry into a 10 x 13 rectangular tart pan with a removable bottom. Chill in the freezer for 15 minutes. Line with parchment paper and fill with dried beans or pie weights; transfer to oven.
Blind bake tart shell and cool:

Bake until edges are set and golden, about 15 minutes. Carefully remove paper and beans or weights and continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in pan on a wire rack. Reduce oven temperature to 325°F.
Make filling:

Whisk together eggs in a large bowl. Add brown sugar, molasses, corn syrup, and salt; mix to combine. Stir in butter, vanilla, and zest until thoroughly combined. Add chopped pecans and stir to combine.
Assemble tart:

Pour filling into tart shell. Neatly arrange pecan halves in rows over filling and transfer to oven.
Bake and cool tart:

Bake until pastry is lightly browned and filling is set, about 45 minutes. Let cool completely on rack before cutting and serving. Serve with freshly whipped cream.