Caramel Pecan Tart

I have been searching for the perfect pecan pie recipe for ages. After trying out countless recipes, I’ve come up with what I think is the perfect pecan tart. Most of the recipes I tested out used corn syrup — but not this one. I use maple syrup, brown sugar and salted butter to create a rich caramel sauce. Crunchy chopped pecans and sea salt are stirred into the caramel sauce to add the finishing touch to this decadent dessert. It’s a sweet ending to your holiday meal!

*A word about the crust: the base of this tart is a buttery, crunchy, shortbread-like crust. You can use pie weights to blind bake the crust to prevent it from puffing up — although I never do. I realize this probably a huge baking faux-pas. I just use my fingers to gently press the crust down to even it out once it comes out of the oven. Don’t judge me.


For the crust:

  • 2 cups all-purpose flour
  • 2/3 cup powdered sugar
  • 3/4 cup cold salted butter, cubed

For the filling:

  • 2 cups pecans, roughly chopped
  • 2/3 cup brown sugar
  • 2/3 cup salted butter
  • 1/2 cup pure maple syrup
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt


  1. Preheat oven to 350F and lightly grease a nine-inch tart shell with removable bottom.
  2. Place pecans on a baking sheet and roast in the oven for 5 minutes. Set aside.
  3. Make the crust: using a food processor, pulse together the flour, powdered sugar and butter until the mixture resembles coarse bread crumbs.
  4. Press the mixture into the prepared tart pan.
  5. Bake the crust for 15-20 minutes, until the edges are a light golden brown. Place on a wire rack to cool while you prepare the filling.
  6. For the filling: in a sauce pan, stir together the brown sugar, butter, maple syrup and heavy cream. Bring the mixture to a boil.
  7. Once the mixture boils, remove from heat and stir in the vanilla, sea salt and pecans. Gently pour the mixture into the tart shell.
  8. Bake the tart for 22-25 minutes. Cool completely before slicing.