When I think of classic holiday desserts, only two come to my mind.
Pumpkin pie and pecan pie. Two favorites of mine over the holidays and some may say these are pies that you don’t mess with. Many people have Pecan pie recipes that have been passed down from their grandmothers. . or your “go-to” recipe that you have been baking every year. Well, if you’re feeling adventurous and are willing to try something new and a little different, keep reading.
I have something fabulous here for you.
When the good folks over at California Olive Ranch reached out to me and challenged me with reinventing a holiday classic, I knew exactly what I wanted to do. I am obsessed with olive oil pastry crust. I love the flavor, texture, taste, everything about it. And it works amazingly well in this Pecan Pie Tart. Which, I might add, tastes fabulous. . now, if you bake a lot and know your crusts, you will realize immediately that there is no butter in the crust. It’s an olive oil crust and, in this tart, has the texture of a crisp shortbread cookie.
My husband, who loves pecan pie, loved this Pecan Pie Tart. And when I told him there was absolutely no butter used at all. . he didn’t say a word and just kept eating. And then said, “This is good.”
Start with your olive oil pastry dough.
Roll it out, and transfer to your baking dish. Press the dough into the baking dish and then prick the dough with a fork.
Your dough doesn’t have to come up the sides of the baking dish this much .. my crust ended up being a little tall so, once the dough is in the baking dish, you can trim the edges all around.
Bake at 350 degrees for 15 minutes. Remove from the oven and allow to cool slightly. Pour the pecan filling into the pre-baked crust and bake for about 35 minutes, until the filling is set. Transfer the baking dish to a rack and let it cool for at least one hour if possible.
You can serve immediately or refrigerate overnight and serve chilled or at room temperature the following day. I refrigerated mine overnight to help the filling set and solidify more. Note: even with the overnight refrigeration, you might still get a little ooze when slicing.
No need to worry though. This can easily be taken care of, or licked up. Just sayin’.
I hope you enjoy . . and for more incentive and encouragement to bake this Pecan Pie Tart yourself, we’re partnering with California Olive Ranch on a fabulous giveaway!!!
See the details below!
Pecan Pie Tart.
Notes for the cook: 1. If serving immediately, be very careful when slicing. The filling will still be soft. 2. I refrigerated the Pecan Pie Tart overnight to help the filling set and solidify more. Even with the overnight refrigeration, there was still a little ooze when slicing. Overnight refrigeration highly suggested. This recipe fills a 9×13 baking dish.
Author: Hip Foodie Mom
Recipe type: Dessert
For the olive oil dough:
- 1 1/4 cup all-purpose flour
- 1 teaspoon sea salt
- 1/4 cup California Olive Ranch Extra Virgin Olive Oil (for everyday meals)
- 1/2 cup very cold water
For the filling:
- 1 cup light corn syrup
- 1 cup dark brown sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon raw blue agave
- 1 1/2 teaspoons salt
- 2 -3 cups pecan halves
- 9 x 13 baking dish
For the olive oil crust:
- Using your food processor, combine the flour, salt and olive oil and pulse for less than 4-5 seconds. Sprinkle the very cold water over the flour mixture and pulse until the pastry just begins to come together, only for about 7-8 seconds; do not overwork the dough.
- Transfer the olive oil pastry dough to a lightly floured work surface, gather it together to combine everything and form into a ball or mound. Wrap in plastic wrap and place in the refrigerator for at least 30-40 minutes before rolling out.
- Preheat your oven to 350 degrees. Remove dough from the refrigerator, roll out on a lightly floured work surface and transfer to a baking dish. Press into the baking dish and prick the dough with a fork.
- Bake the crust for 15 minutes, or when slightly browned. Remove from the oven and set aside.
For the filling:
- In a medium saucepan, over low heat, mix together the light corn syrup and dark brown sugar, until the sugar has dissolved, only for a minute or two.
- Remove from the heat and then whisk in the eggs until thoroughly blended. Whisk in the vanilla extract, raw blue agave and salt and stir in the pecans until combined.
- Pour the pecan filling into the pre-baked olive oil crust and bake for about 35 minutes, or until the filling is set.
- Transfer the baking dish to a rack and let it cool for at least one hour. You can serve immediately or refrigerate overnight and serve chilled or at room temperature the following day.
Recipe adapted from Food and Wine.
Before we get to the giveaway here, I need to tell you more about CA Olive Ranch. If you cook with olive oil . . I cook with olive oil practically everyday. . you need to try this olive oil. Their extra virgin olive oil is absolutely fantastic and delicious. You can taste the difference. If you’ve tasted CA Olive Ranch extra virgin olive oil, you know what’s up. You can purchase some here or look for it at your grocery store. I have seen CA Olive Ranch at some Whole Foods.
(open to residents within the United States only)
California Olive Ranch is giving away three (3) bottles of their fantastic extra virgin olive oil: Their Kitchen Essentials 3-Bottle Gift Box: A selection of their specialty oils that will enhance any dish. Includes a 500 ml bottle of our fruity Arbequina, a 500 ml bottle of the nutty and complex Arbosana, and a 500 ml bottle of their robust and delicious Miller’s Blend, in a gift box. ($50). CA Olive Ranch has also partnered with Anolon. . and ONE lucky winner will also win a braising pan from Anolon!!
Disclosure: This is a paid sponsorship post with CA Olive Ranch and I was provided with a set of CA Olive Ranch Extra Virgin Olive Oil. As always, all opinions expressed here are 100% my own.
Original Content provided by Hip Foodie Mom