A Delicious Gluten-Free Pecan Tart With a Flaky Crust

What kind of recipe is it?

The Gluten-Free Pecan Tart is a delightful dessert that caters to those with gluten sensitivities or celiac disease while still satisfying the sweet tooth of everyone else.

This tart features a buttery, nutty crust made from gluten-free ingredients, perfectly complementing the rich, caramel-like pecan filling.

With its decadent flavors and appealing presentation, it’s perfect for special occasions or a comforting treat at home.

Whether you’re hosting a gathering or simply indulging yourself, this recipe is a must-try for dessert lovers seeking a gluten-free option.

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Ingredients

Ingredient	Quantity
Gluten-free all-purpose flour	1 ½ cups
Unsalted butter	½ cup (1 stick), softened
Granulated sugar	¼ cup
Brown sugar	¾ cup, packed
Large eggs	3
Light corn syrup	1 cup
Vanilla extract	1 teaspoon
Salt	½ teaspoon
Pecan halves	2 cups

This table lists all the essential ingredients along with their precise quantities needed to make the Gluten-Free Pecan Tart.

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Cooking Steps

1. Preheat the oven to 175 °C (350 °F) and adjust the oven rack to the middle position.

2. In a medium bowl, prepare the tart crust by mixing 1 ½ cups (180 g) of gluten-free all-purpose flour, ½ cup (113 g) of softened unsalted butter, and ¼ cup (50 g) of granulated sugar.

Use a pastry cutter or your fingertips to combine until the mixture resembles coarse crumbs.

3. Press the dough evenly into the bottom and up the sides of a 23 cm (9-inch) tart pan.

Use a fork to prick the bottom of the crust, then place it in the refrigerator for 30 minutes to chill.

4. While the crust chills, in a large mixing bowl, whisk together 3 large eggs, 1 cup (240 ml) of light corn syrup, ¾ cup (150 g) of packed brown sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of salt until the mixture is smooth and fully combined.

5. After 30 minutes, remove the crust from the refrigerator.

Place it in the preheated oven and bake for 10-12 minutes until lightly golden and set but not browned.

6. Carefully pour the pecan filling into the pre-baked tart crust.

Spread 2 cups (200 g) of pecan halves evenly over the top of the filling.

7. Return the tart to the oven and bake for an additional 40-45 minutes.

The filling should be set and slightly puffed, with a light caramel hue indicating doneness.

8. Once baked, remove the tart from the oven, and let it cool in the pan on a wire rack for at least 2 hours until fully cooled and set.

9. After cooling, carefully remove the tart from the pan by gently pushing the bottom up.

If the crust has stuck, you may need to run a butterknife around the edges.

10. Slice the tart into wedges and serve.

Store leftovers covered in the refrigerator for up to 4 days.

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Variations

Chocolate Pecan Tart: Add 100 g (3.5 oz) of semi-sweet chocolate chips to the filling for a rich chocolate flavor.
Maple Pecan Tart: Replace light corn syrup with 240 ml (1 cup) of pure maple syrup for a deeper, seasonal flavor.
Vegan Pecan Tart: Substitute eggs with 150 g (1/2 cup) of unsweetened applesauce and replace the butter with 113 g (1/2 cup) of coconut oil for a dairy-free and egg-free version.
Pumpkin Pecan Tart: Incorporate 240 ml (1 cup) of canned pumpkin puree into the filling for a fall-inspired twist, and spice it with 1 teaspoon of pumpkin pie spice.

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Tips on plating and presentation

To elevate your gluten-free pecan tart’s presentation, consider the impact of garnishes and serving style.

I love adding a dusting of powdered sugar for a touch of elegance. A dollop of whipped cream or a scoop of vanilla ice cream can enhance the flavors beautifully.

Serve on a simple, elegant plate to let the tart shine as the star of your dessert spread.

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What other dishes can I pair it with?

Once you’ve showcased your gluten-free pecan tart with a beautiful presentation, think about what other dishes can complement it.

I love serving it alongside a light salad with citrus dressing or creamy vanilla ice cream for a delightful contrast.

You might also consider pairing it with a cheese platter featuring sharp cheddar or brie, enhancing the flavors beautifully.

Your guests will love the variety!

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What drinks can I pair it with?

While enjoying my gluten-free pecan tart, I often find that a good drink can elevate the experience.

A rich coffee or a smooth espresso complements the nutty flavors beautifully. For something invigorating, I love pairing it with a sweet iced tea or even a light dessert wine.

If I’m in the mood for tea, a chai latte adds a delightful spice.

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Frequently Asked Questions

Can I Use Different Nuts Instead of Pecans?

I’ve experimented with walnuts and almonds in similar recipes, and they work beautifully. I’d suggest toasting them lightly first for added flavor. Just keep in mind the texture and taste will differ slightly.

How Long Does This Tart Keep in the Fridge?

This tart keeps well in the fridge for about four to five days. I usually cover it with plastic wrap to maintain freshness. Just make sure it’s completely cooled before storing it!

Is This Recipe Suitable for Freezing?

Yes, I’ve found this recipe freezes well. After cooling completely, I wrap the tart tightly in plastic wrap, then foil, to prevent freezer burn. When I’m ready, I thaw it in the fridge overnight.

Can I Substitute Honey for Sugar in the Filling?

Absolutely, you can substitute honey for sugar in the filling! Just reduce the amount a bit since honey is sweeter. It’ll add a lovely flavor and keep everything beautifully moist. Enjoy your baking adventure!

What Size Tart Pan Is Recommended for This Recipe?

I recommend using a 9-inch tart pan for this recipe. It’s the perfect size to hold all the filling while ensuring the crust cooks evenly. Trust me, you’ll love the results!