Raspberry Pecan Tart

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.

Raspberry Pecan Tart

  • Quick Glance
  • Quick Glance
  • 15 M
  • 1 H
  • Makes one 9-inch fluted tart, serves 8 to 10
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Special Equipment: 9-inch fluted tart pan with a removable bottom



Preheat the oven to 325°F (163°C). Place the tart pan containing the crust on a rimmed baking sheet.

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.

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.

Print RecipeBuy the Back to Baking cookbook

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Recipe Testers' Reviews

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.

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.

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  1. 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.

    1. 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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