Raspberry Pecan Tart

This filling is gooey and sweet, but it still slices cleanly and easily. The fresh raspberries offer refreshing little bursts of juice and make this quite an elegant dessert.–Anna Olson

LC Elegance Is As Elegance Does Note

Elegance is as elegance does. So even though this tart comes together with ease in mere moments, with just one bowl to clean, there’s no need to act casually toward the tart or let it slip to guests that the dessert was no trouble to make. Simply smile smugly, thank everyone profusely for their compliments, and reach for your best china—as well as your best behavior.

Special Equipment: 9-inch fluted tart pan with a removable bottom

Raspberry Pecan Tart Recipe

  • Quick Glance
  • 15 M
  • 1 H
  • Makes one 9-inch fluted tart, serves 8 to 10

Ingredients

  • 1 recipe Nut Tart Crust, made with pecans, baked, and cooled
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups coarsely chopped pecans
  • 1 cup sweetened, shredded coconut
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (1/2 pint) fresh raspberries

Directions

  • 1. Preheat the oven to 325°F (163°C). Place the tart pan containing the crust on a rimmed baking sheet.
  • 2. Whisk the brown sugar, eggs, egg yolk, and vanilla until blended. Stir in the pecans, coconut, flour, baking powder, and salt. Gently fold in the raspberries.
  • 3. Pour the mixture into the cooled nut crust tart shell and bake for about 45 minutes, until evenly browned and set. Cool the tart to room temperature before removing the outer ring of the pan to slice. The tart can be served at room temperature or chilled. The tart will keep in the refrigerator for up to 4 days.
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Comments
Comments
  1. Testers Choice says:

    [Natalie R.] Not only does this tart come out looking beautiful, but the flavor is absolutely wonderful. The finished tart is crunchy, chewy, sweet, but balanced with the tartness of the raspberries. The nut tart shell comes together quickly and easily. It only took about 45 seconds of pulsing to get the mixture to the ball stage. It rolled easily and fit well in the tart pan. What really surprised me was the tart shell didn’t shrink during the first baking. Instead I pulled a professional-looking tart shell from my oven. The filling is even easier to prepare. While it would be great with a scoop of vanilla ice cream, a dollop of whipped cream, or even some chocolate sauce, it was amazing on its own. A few notes: Watch the crust carefully. Mine took only 20 minutes to bake. Cover the filled tart edge with foil or a pie ring before baking to prevent overbrowning. My baking time for the filled tart was only 38 minutes.

  2. Testers Choice says:

    [Carol Anne G] This tart is absolutely top notch. The nut crust is easy to prepare, especially if you have a food processor. It’s biscuity and light while still holding together well enough to easily slice. The raspberry, pecan, and coconut filling is a great mix of flavors, smells delicious while baking, and serves up a treat with a scoop of ice cream. This is a classic example of giving a little to get a lot. What’s more, you can make it ahead of time.

  3. Testers Choice says:

    [Melissa Maedgen] I had to savor this pecan tart over a few days to wrap my head—and tastebuds—around it. It seems like a pecan pie, but the raspberries and coconut throw it in a completely different direction. I really liked the nut crust in this recipe, although I do have some qualms with the instructions. I think that if you really pulse the nut/flour/butter mixture to a “sandy texture” as the recipe directs, you will have overworked the dough. I stopped processing when there were still pea-sized and larger lumps in the dough. I also don’t think it is necessary, once you add the water, to process the dough until it forms a ball. Just pulse a few times and dump it out. It will come together with a few pats of the hand. As for the filling, my one doubt about it was the amount of flour added in. It seemed excessive, as I feel like the filling probably would have set up just fine with no added flour, or at least a lot less. With the amount called for, it stiffened up the filling to the point that it was hard to fold in a delicate berry such as raspberries without crushing them. I opted to stop before the berries were as evenly distributed as I would have liked. If I make this again, I would reduce the amount of flour. I’ve been eating this tart for two days now, and I appreciate it more and more. It isn’t pecan pie. It’s nuts, coconut, and a touch of berry. If that sounds like some kind of energy bar, and you like that kind of thing, you’ll be wild about this tart.

  4. Terri says:

    Is it necessary to use sweetened coconut? I prefer desserts on the tarter side, so usually substitute unsweetened (which also tends to be fresher). Thanks.

    • Renee Schettler Rossi says:

      Terri, we only tested it with sweetened coconut, so I can’t say with assurance that it will work out fine, but since you don’t have a sweet tooth, I don’t know why you wouldn’t find the results to be lovely. Kindly let us know how it goes….

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