Martha's Pecan Tart

1 8-by-11-inch tart

Martha's unique take on traditional pecan tart uses lemon zest to balance out the sweetness of the nut. The filling is poured into a pate brisee crust and baked until it's a stunning golden brown.


  • Unbaked Pate Brisee for Mushroom-and-Bacon Tart shell

  • 4 large eggs

  • 1 cup packed dark-brown sugar

  • ¼ cup molasses

  • ¼ cup light corn syrup

  • 1 teaspoon salt

  • 3 tablespoons unsalted butter, melted and cooled

  • 1 teaspoon vanilla extract

  • Grated zest of 1 lemon or orange

  • 1 ½ cups chopped pecans

  • 1 ½ cups pecan halves

  • Whipped cream, for serving


  1. Preheat oven to 375 degrees. Line crust with parchment paper and fill with dried beans or pie weights; transfer to oven. 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 degrees.

  2. 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.

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

    Bryan Gardner
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