✨ Upscale Salted Caramel Pecan Tart (Gourmet) – Indulge in a buttery tart filled with silky salted caramel and toasted pecans—elevate your Thanksgiving dessert table
This elegant tart pairs perfectly with espresso and is ready in 45 minutes. Pin for a sophisticated holiday finale.
Elevate your dessert game with this buttery, flaky tart shell filled with rich salted caramel and toasted pecans. The perfect balance of sweet and salty will impress your guests at Thanksgiving or any special occasion. Ready in under an hour, this gourmet tart is easy to make yet feels like a restaurant-worthy indulgence.
Whether you're hosting a holiday dinner or looking to add a touch of elegance to your dessert spread, this tart is a showstopper. The caramel's smooth texture and the pecans' nutty crunch create a delightful sensory experience that pairs beautifully with a strong espresso. The recipe uses simple ingredients but transforms them into something extraordinary through careful technique.
What makes this tart truly special is its versatility. You can serve it chilled for a refreshing contrast to warm main dishes or at room temperature for a more traditional dessert experience. The recipe scales easily for larger gatherings and freezes well for future entertaining needs.
This recipe focuses on quality over quantity. By using real butter, high-quality sea salt, and properly toasted pecans, you'll achieve a depth of flavor that store-bought versions can't match. The tart shell is made with a combination of butter and shortening for the perfect balance of flakiness and stability.
With just one hour of hands-on time, you'll have a dessert that looks and tastes like it came from a patisserie. The caramel filling requires careful attention to temperature, but the results are worth the effort. Let's dive into the details of making this exquisite tart.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup shortening
- ¼ tsp salt
- ¼ tsp sugar
- 4-5 tbsp ice water
- 1 cup heavy cream
- ¾ cup whole milk
- 1 cup granulated sugar
- 1 tbsp light corn syrup
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- ½ tsp sea salt
- 2 cups pecan halves, toasted and chopped
Instructions
- Step 1: Make the tart shell Combine flour, butter, shortening, salt, and sugar in a food processor. Pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough forms a ball. Wrap in plastic and chill for 30 minutes. Roll out on a floured surface and press into a 9-inch tart pan with a removable bottom. Trim edges and crimp with a fork. Chill for 15 minutes.
- Step 2: Blind bake the shell Preheat oven to 375°F. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until lightly golden. Let cool completely.
- Step 3: Prepare the caramel In a heavy saucepan, whisk cream, milk, sugar, corn syrup, butter, and vanilla. Bring to a simmer over medium heat. Cook until the mixture reaches 234°F on a candy thermometer (soft-ball stage). Remove from heat and stir in sea salt. Let cool slightly before pouring into the chilled tart shell.
- Step 4: Assemble and chill Sprinkle toasted pecans evenly over the caramel. Cover and refrigerate for at least 2 hours before serving. Garnish with flaky sea salt just before serving.
Recipe Card
Salted Caramel Pecann Tart
Elegant dessert for holidays and special occasions
🛒 Ingredients
- - 1 ½ cups all-purpose flour
- - ½ cup cold unsalted butter, cubed
- - ¼ cup shortening
- - ¼ tsp salt
- - ¼ tsp sugar
- - 4-5 tbsp ice water
- - 1 cup heavy cream
- - ¾ cup whole milk
- - 1 cup granulated sugar
- - 1 tbsp light corn syrup
- - 1 tbsp unsalted butter
- - 1 tsp vanilla extract
- - ½ tsp sea salt
- - 2 cups pecan halves, toasted and chopped
👨🍳 Instructions
Make the tart shell: Combine flour, butter, shortening, salt, and sugar in a food processor. Pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough forms a ball. Wrap in plastic and chill for 30 minutes. Roll out on a floured surface and press into a 9-inch tart pan with a removable bottom. Trim edges and crimp with a fork. Chill for 15 minutes.
💡 Chill the dough thoroughly to prevent shrinkage during baking.
Blind bake the shell: Preheat oven to 375°F. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until lightly golden. Let cool completely.
💡 Let the shell cool completely before adding the filling to prevent sogginess.
Prepare the caramel: In a heavy saucepan, whisk cream, milk, sugar, corn syrup, butter, and vanilla. Bring to a simmer over medium heat. Cook until the mixture reaches 234°F on a candy thermometer (soft-ball stage). Remove from heat and stir in sea salt. Let cool slightly before pouring into the chilled tart shell.
💡 Use a candy thermometer for precise temperature control.
Assemble and chill: Sprinkle toasted pecans evenly over the caramel. Cover and refrigerate for at least 2 hours before serving. Garnish with flaky sea salt just before serving.
💡 Chill thoroughly for the best texture and flavor.
Nutrition (per serving):
Ingredient Notes & Substitutions
All-Purpose Flour
Provides structure for the tart shell. For a gluten-free version, use a 1:1 gluten-free flour blend.
Substitutions: Gluten-free flour blend, almond flour (for a nuttier flavor)
Cold Butter & Shortening
The combination creates a flaky, buttery crust. Keep both chilled for best results.
Substitutions: All butter (for a richer flavor), lard (for a more traditional crust)
Heavy Cream
Adds richness to the caramel. For a lighter version, use half-and-half with reduced sugar.
Substitutions: Whole milk (for a less rich caramel), coconut milk (for a dairy-free option)
Pecans
Toasting enhances their flavor. You can substitute with walnuts or hazelnuts for a different nutty note.
Substitutions: Walnuts, hazelnuts, chopped almonds
Pro Tips for Perfect Salted Caramel Pecan Tart
🔥 Crust Perfection
Chill the dough thoroughly before rolling and pressing into the tart pan to prevent shrinkage during baking. For an extra flaky crust, use a combination of butter and shortening.
⏰ Caramel Timing
Monitor the caramel closely as it approaches 234°F. The mixture will change from golden amber to a darker caramel color quickly. Remove from heat immediately once it reaches the target temperature.
🍂 Nut Preparation
Toast the pecans in a 350°F oven for 8-10 minutes until fragrant and lightly browned. Let cool completely before chopping. Toasting enhances their natural oils and flavor.
🍴 Serving Suggestions
Garnish with a pinch of flaky sea salt just before serving. For an elegant presentation, serve with a small espresso cup on the side.
Variations & Customizations
Dairy-Free Version
Use coconut milk instead of heavy cream and a dairy-free butter alternative. Substitute the shortening with vegan margarine.
Cinnamon Twist
Add ½ tsp ground cinnamon to the caramel for a warm, spiced flavor that pairs beautifully with pecans.
Mini Tarts
Use individual tart pans for bite-sized versions. These make excellent appetizers or cocktail party treats.
Chocolate Drizzle
Melt dark chocolate and drizzle over the tart just before serving for an extra touch of decadence.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Espresso or dark roast coffee - the bold flavor contrasts beautifully with the sweet tart
- Vanilla ice cream - for a warm/cold combination that enhances the caramel flavor
- Mini chocolate truffles - pairs perfectly with the nutty elements of the tart
🍷 Drink Pairings:
A rich, full-bodied red wine like Cabernet Sauvignon or a dessert wine such as Sauternes complement the tart's complex flavors. For a non-alcoholic option, try a spiced chai or a dark chocolate milk.
Make-Ahead Instructions & Storage
Make-Ahead Tips
You can prepare the tart shell up to 24 hours in advance. The caramel filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Assemble the tart just before chilling.
Refrigerator Storage
Store the assembled tart in an airtight container in the refrigerator for up to 3 days. The caramel will firm slightly but will soften when left at room temperature for 30 minutes before serving.
Freezer Storage
Wrap the tart tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating Instructions
This tart is best served chilled or at room temperature. If you prefer warm caramel, gently microwave individual slices for 10-15 seconds. Do not reheat the entire tart as it may cause the caramel to separate.
Troubleshooting & Common Questions
Q: My caramel is grainy. What went wrong?
A: This usually happens when the sugar crystals form during heating. To prevent this, ensure the sugar is fully dissolved before bringing the mixture to a boil. Use a clean saucepan and avoid stirring once the sugar begins to melt.
Q: How do I prevent the tart shell from shrinking?
A: Chill the dough thoroughly before baking. If the shell still shrinks, prick the bottom with a fork and bake for an additional 2-3 minutes to set the structure. Let the shell cool completely before adding the filling.
Q: Can I use a different type of nut?
A: Yes! Walnuts, hazelnuts, or chopped almonds work well. Toast them in the same manner as pecans for best results. The nut choice will affect the overall flavor profile, so choose based on your preference.
Q: How do I know when the caramel is ready?
A: Use a candy thermometer to reach 234°F (soft-ball stage). At this temperature, the caramel will coat the back of a spoon and form a soft ball when dropped into ice water. Be patient and avoid overcooking.
Final Thoughts
This salted caramel pecan tart is more than just a dessert - it's an experience. From the flaky, buttery crust to the silky caramel and toasted pecans, every element comes together to create a truly memorable treat. Whether you're celebrating Thanksgiving or simply want to impress your guests, this tart will elevate any occasion.
The key to success lies in the details - proper chilling of the dough, precise temperature control for the caramel, and the perfect balance of sweet and salty. With just one hour of preparation, you'll have a dessert that looks and tastes like it came from a high-end patisserie. So go ahead, treat yourself and your loved ones to this exquisite creation. Your taste buds will thank you!
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Marcus Hale
Nov 17, 2025
Upscale Salted Caramel Pecan Tart? Absolutely addictive, honestly. Made this on Thanksgiving eve for my family, then we plated it with fresh berries today. Baked with a pinch less salt because the caramel already sang salty, the buttery crust turned golden while the toasted pecans released a nutty perfume, and I used plant-based shortening. Four stars because the silky caramel balanced the salty edge, and the pecan crunch stayed perfect through the slice.
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