PECAN TART

A classic finds its balance

If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place.

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Hi Everyone,

I’ve always loved pecan pie—its nuttiness, its biscuit, squidge, and crunch. But most versions, with their deep, cloying goo, fill me after a bite or two.

This pecan pie in tart form rethinks ratios and balances sweetness with base and bright notes. In its wide, shallow shell, the caramel custard is submissive to the nuts: there’s just enough of it to glue good things together, and it’s dosed with browned butter, apple cider vinegar, and citrus zest—not for the sake of invention, but to quietly stretch the flavor to its max.

It’s so good, it’s not just for Thanksgiving.

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Pecan Tart

Pecan pie, rescued from excess by ratios and balance.

Makes a 9-11 inch tart, enough for 10 people