Butterscotch-Pecan Tart

Heavenly butterscotch, chocolate, and pecans come together in one decadent pie that will have you dancing at the dinner table. If your taste buds can handle the delight, top each wedge with whipped cream and chocolate curls.

Butterscotch-Pecan Tart
Photo: Blaine Moats
Prep Time:
70 mins
Chill Time:
30 mins
Bake Time:
30 mins
Total Time:
70 mins


  • Rich Tart Pastry

  • Creamy Butterscotch Sauce

  • 3 cup pecan halves, toasted

  • cup semisweet chocolate pieces

  • cup butterscotch-flavor pieces

  • Whipped cream (optional)

  • Chocolate curls (optional)

Rich Tart Pastry

  • 1 ¼ cup all-purpose flour

  • ¼ cup sugar

  • ½ cup cold butter

  • 2 lightly beaten egg yolks

  • 1 tablespoon ice water

Creamy Butterscotch Sauce

  • ½ cup butter

  • ¾ cup light-color corn syrup

  • cup granulated sugar

  • cup packed dark brown sugar

  • 2 tablespoon water

  • ¼ teaspoon salt

  • ¾ cup whipping cream

  • 2 teaspoon vanilla


  1. Preheat oven to 400 degrees F. Prepare Rich Tart Pastry. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into an 11-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch tart pan that has a removable bottom. Ease pastry into pan without stretching it. Press pastry into fluted side of tart pan; trim edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 10 minutes. Remove foil. Bake for 5 to 6 minutes more or until light brown. Cool slightly on a wire rack. Reduce oven temperature to 350 degrees F.

  2. Meanwhile, prepare Creamy Butterscotch Sauce. Transfer 1-1/4 cups of the warm sauce to a medium bowl. Add pecans, chocolate pieces, and butterscotch pieces, stirring until pieces are melted. Spread mixture evenly in baked tart shell. Bake about 15 minutes or until edge of filling is bubbly. Cool on a wire rack.

  3. Remove side of tart pan. Serve tart with remaining sauce, and, if desired, whipped cream and chocolate curls. Makes 12 servings.

Rich Tart Pastry

  1. In a medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until pieces are pea size. In a small bowl combine egg yolks and ice water. Add egg yolk mixture to flour mixture, stirring with a fork just until moistened. Using your fingers, gently knead mixture just until a ball forms. Cover and chill for 1 hour or until dough is easy to handle.

Creamy Butterscotch Sauce

  1. In a medium heavy saucepan melt butter over low heat, stirring frequently. Increase heat to medium. Stir in corn syrup, sugar, dark brown sugar, water, and salt. Bring to boiling, stirring constantly. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Remove from heat. Carefully stir in whipping cream and vanilla. Makes about 2-2/3 cups.

Nutrition Facts (per serving)

536 Calories
39g Fat
47g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 536
% Daily Value *
Total Fat 39g 50%
Saturated Fat 14g 70%
Cholesterol 75mg 25%
Sodium 126mg 5%
Total Carbohydrate 47g 17%
Total Sugars 29g
Protein 5g
Vitamin C 0.6mg 3%
Calcium 50.5mg 4%
Iron 1.8mg 10%
Potassium 198mg 4%
Folate, total 36.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.