Salted Caramel Pecan Tart

This Salted Caramel Pecan Tart is an elegant twist on a classic pecan dessert, bringing together a crisp buttery crust, smooth caramel filling, and crunchy toasted pecans with just the right touch of sea salt. Perfect for holidays, special occasions, or whenever you’re craving something rich, nutty, and deeply satisfying, it’s a showstopping dessert that’s surprisingly simple to make.

Pecan tart with a salted caramel glaze.
Clock symbol indicating preparation, baking, and chilling times

Prep – 20 minutes
Chill – 30 minutes
Bake – 25 minutes

Illustration of a pie with a crimped crust and decorative slits on top.

10 slices
Ingredients

Crust:

  • 200g all-purpose flour
  • 40g powdered sugar
  • 115g cold unsalted butter, cubed
  • 1 egg yolk
  • 1–2 tbsp ice water

Filling:

  • 200g brown sugar
  • 120g heavy cream
  • 60g unsalted butter
  • 150g pecans
  • ½ tsp sea salt
Instructions
  • Combine crust ingredients, form dough, chill 30 minutes.
  • Roll and blind bake in a 9-inch tart pan at 180°C (350°F) for 15 minutes.
  • In a saucepan, heat sugar, butter, and cream until bubbly and thickened (5–6 minutes).
  • Stir in pecans and salt. Pour into crust and bake an additional 10–12 minutes.
  • Cool fully before slicing.

Tips & Tricks

  • Use toasted pecans to bring out their flavor and keep them crunchy in the tart.
  • Make the tart a day ahead — it slices cleaner and tastes even better after resting.
  • If the caramel thickens too quickly while making it, gently reheat and stir until smooth.
  • Don’t skip the salt — even a small pinch of flaky sea salt heightens the caramel’s depth.
  • Store leftovers in the fridge for up to 4 days, loosely covered. The crust stays crisp best if stored uncovered or lightly tented.
  • Serve chilled or at room temperature with a small scoop of vanilla bean ice cream.
  • Pair with a hot espresso or black coffee to balance the sweetness.

Related Recipes