Honey Pecan Tart Recipes

OLD-FASHIONED HONEY PECAN PIE

Steps:

• In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
• Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.

HONEY PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the pie: Place the pie dough in a 9-inch pie dish and press it against the dish to remove any air pockets. Crimp the edges, as desired, and set aside.
• Beat the eggs with the brown sugar in a medium bowl until the mixture begins to foam slightly. Whisk in the corn syrup, honey, melted butter, whiskey, vanilla and 3/4 teaspoon salt. Stir in the chopped pecans. Carefully pour into the prepared pie dish. Bake for 30 minutes
• For the topping: Combine the brown sugar with the honey and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Stir in the whole pecans, coating them evenly. Gently spoon the coated pecans over the pie and drizzle with any remaining syrup. Bake the pie until risen a bit and the pecans on top are crisp and caramelized, 15 to 20 minutes. Remove from the oven and let cool to room temperature before serving.

SOUTHERN HONEY-PECAN PIE

Steps:

• In a small bowl, combine the sugar and flour. Stir in the eggs, honey, butter, vanilla and salt. Add chopped pecans and mix well. Pour into pastry shell. Arrange pecan halves around edge and center of pie. , Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

HONEY PECAN PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Unroll crust into a 9-in. pie plate; flute edge. Add filling. Bake for 30 minutes. , In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie. , Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool completely on a wire rack. Refrigerate leftovers.

HONEY-PECAN TART WITH CHOCOLATE GLAZE

Steps:

• Make filling:
• Boil 4 cups pecans (reserve remaining 1/2 cup for garnish) with sugar, honey, cream, milk, and salt in a 4-quart heavy saucepan over moderately high heat, stirring occasionally, until liquid is golden, about 20 minutes (mixture will appear curdled at first, but then become thick and smooth). Remove from heat and transfer mixture to a shallow bowl, then cool completely, about 40 minutes.
• Prepare tart shell:
• Roll out larger disk of dough (keep remaining piece chilled) between 2 large sheets of parchment paper or plastic wrap (or 2 overlapping sheets for each side if necessary) into a 13-inch round (1/8 inch thick), then remove parchment from top and invert dough into tart pan set on a baking sheet, pressing onto bottom and side of pan and leaving overhang. Chill shell at least 30 minutes. Roll out remaining disk between 2 large sheets of parchment or plastic wrap into a 12-inch round (1/8 inch thick) and chill on a baking sheet at least 30 minutes.
• Bake tart:
• Put oven rack in lower third of oven and preheat oven to 425°F.
• If nut filling is very firm, warm slightly in a saucepan over low heat until softened but not warm. Spread filling in tart shell, smoothing top. Brush overhang of bottom crust with water. Remove parchment from remaining round of dough and arrange round over tart filling, gently rolling a rolling pin along edge to seal and trim excess.
• Bake tart (in pan) on baking sheet until pastry is golden, 30 to 40 minutes. Cool in pan on a rack set on a large plate 15 minutes. Carefully remove side of pan and cool tart completely, about 2 hours.
• Make glaze while tart cools:
• Put chopped chocolate in a shallow bowl. Bring cream just to a boil and pour over chocolate, then whisk gently (to avoid air bubbles) until chocolate is completely melted.
• Pour warm glaze over top of tart and gently spread with an offset spatula to evenly cover top, allowing chocolate to drizzle down side. Let tart stand until glaze is set, at least 30 minutes.
• Garnish tart:
• Rinse reserved 1/2 cup pecans in a sieve, then pat dry and carefully shave very thin slices (less than 1/32 inch) using slicer, checking thickness of first shavings on a plate before starting to shave pecans directly onto tart. If you don't have a slicer, finely chop.

HONEY, DATE, AND PECAN TART

Steps:

• For crust:
• Using on/off turns, blend flour, butter, and salt in processor until mixture resembles coarse meal. Add 3 tablespoons ice water. Blend, using on/off turns, until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day. Preheat oven to 425°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/4 inch of overhang, leaving dough sides higher than pan sides. Freeze crust 15 minutes. Line crust with foil and dried beans. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden, piercing with fork if crust bubbles, about 15 minutes. Cool crust on rack. Reduce oven temperature to 325°F.
• For filling:
• Whisk yolks, 4 tablespoons sugar, honey, bourbon, vanilla, and salt in large bowl until thick. Beat in flour and baking soda, then dates and pecans. Whisk egg whites in medium bowl until soft peaks form. Add 2 tablespoons sugar; beat until stiff but not dry. Fold whites into date mixture in 3 additions. Spread filling in crust. Bake tart until filling is puffed, deep brown, and just set in center, about 40 minutes. Cool tart on rack at least 30 minutes. Serve warm or at room temperature with whipped cream. do ahead Tart can be made 1 day ahead. Cover and let stand at room temperature.

MAPLE-HONEY PECAN PIE

Steps:

• On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
• While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
• Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
• Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

HONEY CRUNCH PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
• To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
• To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
• Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

HONEY CRUNCH PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• For pie filling:.
• Combine all filling ingredients except pecans and mix well.
• Fold in chopped pecans;spoon filling into unbaked pastry shell.
• Bake at 350 degrees 50 to 55 minutes.
• During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning.
• During last 10 minutes of baking, remove pie from oven; spread crunch topping evenly over top.
• Return pie to oven; bake remaining 10 to 12 minutes or until topping is bubbly and golden brown.
• For Topping:
• Combine sugar, butter and honey in medium saucepan.
• Cook over medium heat until sugar dissolves,about 2 to 3 minutes.
• Stir constantly.
• Add pecan halves.
• Stir until pecans are well coated.

HONEY PECAN PIE

Steps:

• In a medium bowl, combine the honey, sugar and eggs. Beat well.
• Add the vanilla extract and melted butter and mix well.
• Slowly, by hand, stir in the pecans.
• Pour into the unbaked pie shell and bake at 350 degrees for 50-55 minutes.
• Filling will be firmer around the edges, but softer in the middle.
• If your crust starts to get too brown, cover the edges with foil to prevent them from burning (or use one of those cute pie crust ring things if you have one, because they work really well).
• Allow to cool completely before slicing.