A baker’s age old dilemma

Pecan Tart

Pies have lids. That’s what sets them apart from tarts. Right? RIGHT?! Someone? Anyone?! Perhaps I’ve been sampling a little too much cooking wine of late but here I am on a lazy Sunday afternoon making so called pecan “pies” and I just can’t bring myself to accept them as such. THEY ARE TARTS.

Pecan Tart

The rational side of my brain tells me it doesn’t really matter given they’re completely delicious but we’re not listening to that side today. In fact, if this mood keeps up we may not be listening to it for the rest of the week! This is starting to sound a little crazy… recipe time.

Pecan Tart
Caramel Pecan Tarts
(makes 14)

Shortcrust pastry

  • 200gm butter, cubed
  • 335gm plain four
  • 50gm caster sugar
  • 90ml water, chilled


  • 125ml golden syrup
  • 60gm brown sugar
  • 2 eggs, lightly whisked
  • 50gm butter, melted
  • 85gm pecans
  1. To make the pastry, combine the flour and sugar. Rub in the butter until the mixture resembles fine bread crumbs. Add the water and bring the dough together until just combined. Wrap in cling wrap and allow to chill for 30-60 minutes.
  2. Preheat the oven to 200 degrees celsius. Roll out the pastry until it is about 3mm thick and cut out 14 circles to fit 6cm fluted tart tins with removable bases. Use the pastry to line 14 tins and chill for another 30 minutes.
  3. Line the pastry with foil and fill with baking beads or uncooked rice. Bake for about 20 minutes until the tart cases are crisp and golden. Leave to cool.
  4. To make the filling, combine all the ingredients (except for the pecans) and mix until smooth. Pour into the tart cases and top with the pecans. Bake for 12-14 minutes and allow to cool slightly before serving.