Best 5 Honey Date And Pecan Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our Honey Date and Pecan Tart, a delightful pastry that tantalizes the taste buds with its contrasting textures and irresistible sweetness. Encased in a buttery and flaky crust, this tart features a luscious filling of plump dates, crunchy pecans, and a hint of aromatic spices, all enveloped in a smooth and velvety honey sauce. But that's not all – this article also offers a collection of equally tempting recipes that explore the versatility of dates and pecans in various culinary creations. Discover the rich and nutty flavor of dates in our Date and Walnut Loaf, a moist and wholesome quick bread that's perfect for breakfast or a sweet snack. Experience the delightful crunch of pecans in our Pecan Pie Bars, a classic dessert with a gooey caramel filling and a pecan-studded crust. And for a savory twist, try our Date and Pecan Stuffed Chicken, a juicy and flavorful dish where tender chicken breasts are filled with a savory mixture of dates, pecans, and herbs. Each recipe promises a unique taste journey, showcasing the diverse culinary possibilities of these remarkable ingredients.

Let's cook with our recipes!

HONEY-PECAN TART WITH CHOCOLATE GLAZE



Honey-Pecan Tart with Chocolate Glaze image

Categories     Chocolate     Nut     Dessert     Bake     Thanksgiving     Pecan     Fall     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 14

For filling:
4 1/2 cups pecan halves (15 ounces)
1 cup sugar
1/3 cup mild honey
1 1/2 cups heavy cream
1/2 cup whole milk
3/4 teaspoon salt
For tart shell:
Pastry dough
For glaze:
7 ounces fine-quality bittersweet chocolate (not unsweetened; preferably Lindt), finely chopped
3/4 cup heavy cream
Special Equipment
an 11-inch fluted round tart pan (1 1/4 inches deep) with removable rim; an adjustable-blade slicer (optional)

Steps:

  • Make filling:
  • Boil 4 cups pecans (reserve remaining 1/2 cup for garnish) with sugar, honey, cream, milk, and salt in a 4-quart heavy saucepan over moderately high heat, stirring occasionally, until liquid is golden, about 20 minutes (mixture will appear curdled at first, but then become thick and smooth). Remove from heat and transfer mixture to a shallow bowl, then cool completely, about 40 minutes.
  • Prepare tart shell:
  • Roll out larger disk of dough (keep remaining piece chilled) between 2 large sheets of parchment paper or plastic wrap (or 2 overlapping sheets for each side if necessary) into a 13-inch round (1/8 inch thick), then remove parchment from top and invert dough into tart pan set on a baking sheet, pressing onto bottom and side of pan and leaving overhang. Chill shell at least 30 minutes. Roll out remaining disk between 2 large sheets of parchment or plastic wrap into a 12-inch round (1/8 inch thick) and chill on a baking sheet at least 30 minutes.
  • Bake tart:
  • Put oven rack in lower third of oven and preheat oven to 425°F.
  • If nut filling is very firm, warm slightly in a saucepan over low heat until softened but not warm. Spread filling in tart shell, smoothing top. Brush overhang of bottom crust with water. Remove parchment from remaining round of dough and arrange round over tart filling, gently rolling a rolling pin along edge to seal and trim excess.
  • Bake tart (in pan) on baking sheet until pastry is golden, 30 to 40 minutes. Cool in pan on a rack set on a large plate 15 minutes. Carefully remove side of pan and cool tart completely, about 2 hours.
  • Make glaze while tart cools:
  • Put chopped chocolate in a shallow bowl. Bring cream just to a boil and pour over chocolate, then whisk gently (to avoid air bubbles) until chocolate is completely melted.
  • Pour warm glaze over top of tart and gently spread with an offset spatula to evenly cover top, allowing chocolate to drizzle down side. Let tart stand until glaze is set, at least 30 minutes.
  • Garnish tart:
  • Rinse reserved 1/2 cup pecans in a sieve, then pat dry and carefully shave very thin slices (less than 1/32 inch) using slicer, checking thickness of first shavings on a plate before starting to shave pecans directly onto tart. If you don't have a slicer, finely chop.

SOUTHERN HONEY-PECAN PIE



Southern Honey-Pecan Pie image

-Allie Smith, New Orleans, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

1/4 cup sugar
3 tablespoons all-purpose flour
3 eggs, lightly beaten
1 cup honey
1/3 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans
1 unbaked pastry shell (9 inches)
1/2 cup pecan halves

Steps:

  • In a small bowl, combine the sugar and flour. Stir in the eggs, honey, butter, vanilla and salt. Add chopped pecans and mix well. Pour into pastry shell. Arrange pecan halves around edge and center of pie. , Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 529 calories, Fat 32g fat (10g saturated fat), Cholesterol 105mg cholesterol, Sodium 276mg sodium, Carbohydrate 60g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.

MAPLE-HONEY PECAN PIE



Maple-Honey Pecan Pie image

Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won't be quite as flaky.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

All-purpose flour, for rolling out the dough
Dough for a 9-inch single crust pie
1/2 cup/115 grams unsalted butter
1/4 cup/85 grams maple syrup
1/4 cup/85 grams honey
1/2 cup/110 grams light brown sugar
1/2 cup/75 grams maple sugar or use more light brown sugar
3 large eggs, at room temperature
1 tablespoon bourbon (optional)
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups/180 grams pecan halves
Flaky sea salt, such as Maldon (optional)

Steps:

  • On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
  • When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
  • Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
  • While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
  • Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
  • Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

OLD-FASHIONED HONEY PECAN PIE



Old-Fashioned Honey Pecan Pie image

Pecan pie made without white sugar. This pie will fit in an 8 inch pie pan as well.

Provided by MARBALET

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 7

1 cup honey
3 eggs, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch ground nutmeg
1 recipe pastry for a 9 inch single crust pie

Steps:

  • In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
  • Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.

Nutrition Facts : Calories 403.9 calories, Carbohydrate 47.3 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 175.6 mg, Sugar 35.6 g

HONEY PECAN PIE



Honey Pecan Pie image

Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. -Cathy Hudak, Wadsworth, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

4 large eggs, room temperature
1 cup chopped pecans
1 cup light corn syrup
1/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 sheet refrigerated pie crust
TOPPING:
3 tablespoons butter
1/3 cup packed brown sugar
3 tablespoons honey
1-1/2 cups pecan halves

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Unroll crust into a 9-in. pie plate; flute edge. Add filling. Bake for 30 minutes. , In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie. , Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 688 calories, Fat 42g fat (10g saturated fat), Cholesterol 130mg cholesterol, Sodium 408mg sodium, Carbohydrate 78g carbohydrate (52g sugars, Fiber 3g fiber), Protein 7g protein.

Tips:

  • Use a food processor to chop the dates. This will help to create a smooth and even filling.
  • If you don't have a food processor, you can chop the dates by hand. Just be sure to chop them very finely.
  • If you want a sweeter tart, you can add more honey to the filling.
  • If you want a tarter tart, you can add more lemon juice to the filling.
  • Be sure to pre-bake the tart crust before filling it. This will help to prevent the crust from becoming soggy.
  • Bake the tart until the filling is set and the crust is golden brown. This will usually take about 30 minutes.
  • Let the tart cool completely before serving. This will help the filling to set and firm up.

Conclusion:

This honey date and pecan tart is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and sticky filling is complemented perfectly by the crunchy pecans and the flaky crust. This tart is sure to be a hit with your family and friends.

Related Topics