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Pecan Pie Tart


For the olive oil dough
  • 1 ¼ cup all-purpose flour
  • 1 teaspoon sea salt
  • ¼ cup California Olive Ranch extra virgin olive oil
  • ½ 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


For the olive oil crust:
  1. Using your food processor, combine the flour, salt and California Olive Ranch extra virgin 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.
  2. Transfer the California Olive Ranch extra virgin 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.
  3. 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.
  4. Bake the crust for 15 minutes, or when slightly browned. Remove from the oven and set aside.
For the filling:
  1. 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.
  2. 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.
  3. Pour the pecan filling into the prebaked California Olive Ranch extra virgin olive oil crust and bake for about 35 minutes, or until the filling is set.
  4. 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.

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