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Honey Pecan Tart

 Honey Pecan Tart
As soon as I stumbled across this recipe several years ago, I knew I had to try it. The lovely tart is scrumptious and makes an impression at the end of a meal.
10-12 ServingsPrep: 20 min. Bake: 40 min. + cooling


  • 3/4 cup butter, softened
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup confectioners' sugar
  • 3 cups pecan halves, divided
  • 4 eggs
  • 3/4 cup honey
  • 1/3 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  • In a small bowl, beat the butter, flour and confectioners' sugar
  • until crumbly. Press onto the bottom and up the sides of an
  • ungreased 9-in. tart pan with removable bottom.
  • Chop 2-1/4 cups pecans. In a small bowl, combine the eggs, honey,
  • corn syrup, brown sugar, butter, vanilla and salt. Stir in chopped
  • pecans. Pour into crust. Arrange the remaining pecan halves around
  • edge of tart.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Store in the

2 of 2

Honey Pecan Tart (continued)

Directions (continued)

  • refrigerator. Yield: 10-12 servings.
Nutritional Facts: 1 slice equals 530 calories, 36 g fat (12 g saturated fat), 112 mg cholesterol, 288 mg sodium, 50 g carbohydrate, 3 g fiber, 6 g protein.