Honey

Candied Pecan Tart

by: Gail Monaghan

October 28, 2013

1 Ratings

Photo by Joanna Miranda Studio

Serves 8-10

Author Notes

I know everyone loves pecan pie, but for my taste it’s a bit too gooey, sticky and corn-syrupy and could use a few MORE NUTS.

For years my Thanksgiving pie of choice has been this nut-dense, corn syrup-free CANDIED PECAN TART. If you like pecans, it’s one of the best foods on the planet.
And if you don’t like pecans, it’s equally good with walnuts, hazelnuts or a mixture.
I serve it with salted caramel ice cream but vanilla ice cream or just plain whipped cream nothing to sneeze at. —Gail Monaghan

Ingredients

4 tablespoons unsalted butter
6 tablespoons light brown sugar
1 tablespoon sugar plus a pinch of salt
2 tablespoons honey
2 tablespoons heavy cream
1 pound pecan pieces
1 9-inch prebaked pie crust (frozen and baked according to package instructions or home-made)

Directions

Preheat the oven to 325F.
Melt the butter with the sugars and the pinch of salt. Add the honey and cook to 250F on a candy thermometer. Remove from the heat. Add the cream and the nuts. Stir.
Pour into the tart shell and bake about 20 minutes until the center bubbles.
Serve warm with salt caramel or vanilla ice cream.

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3 Reviews

Write a Review

LeBec F. November 30, 2015

I def like what AJames has done. With my love of citrus helping cut sweetness and give punch, when I make this, I will sub some pecans with minced candied orange peel -(or add orange zest to the cream).And, come to think of it, some chopped dried cranberries as well! Then we'll have both crunch and chew!

AntoniaJames November 30, 2015

I put about 1.5 ounces of shaved dark chocolate on the bottom before pouring over the hot caramel pecans.

The family said the amount and flavor of chocolate were perfect.

I used the "Genius" Cooks' Illustrated vodka pie crust recipe, blind baking the night before. The caramel came together easily. I used slightly less than 3/4 pound of pecans, which worked just fine.

This recipe is a keeper. ;o)

AntoniaJames November 12, 2015

This looks simply wonderful. I'm taking a sharp left turn, two weeks before Thanksgiving, and substituting this for my usual, quite traditional New Orleans style pecan pie. ;o)