Pecan Pie Shortbread
A wonderfully easy, light alternative to traditional pecan pie, Serve with coffee or tea for the perfect end to a meal, whether it's the holidays, or every day.
Servings: 10
Equipment
- 9 inch tart pan with removable bottom
Ingredients
- 1 cup unsalted butter at room temperature
- 1/2 cup confectioner's sugar
- 1 Tbsp vanilla bean paste or extract
- 2 cups all purpose flour
- 1 - 1 1/2 cups pecan halves
Instructions
- Set oven to 350F
- Cream the butter and sugar well in a stand mixer fitted with the paddle attachment, or use a hand held mixer.
- Blend in the vanilla, and then mix in the flour, just until it comes together to form a dough.
- Turn the dough out into your 9" tart pan. Use your hands to smooth out the dough into an even layer. Finish smoothing with an offset spatula or spreader. You are looking for a flat even surface.
- Arrange the pecan halves decoratively across the entire surface. When you are satisfied with your design, press them into the dough with gentle pressure from the palm of your hand. This will ensure they won't fall off when you cut the shortbread.
- Cover the top of the tart loosely with a square of foil to keep the pecans from browining too much, and bake for about 35-40 minutes.
- Cool on a rack and then remove from the pan and slice into thin wedges with a sharp knife.
Notes
The vanilla bean paste is really worth it, it gives a richer vanilla flavor, plus you get the beautiful vanilla bean seeds throughout. It can sometimes be hard to find, but you can always order it online.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.