Nut-Free Classic Pecan Tart

Indulge in the rich, toasty flavors of a 'Nut-Free Classic Pecan Tart,' a creative twist on the traditional dessert that swaps out pecans for an irresistible medley of toasted old-fashioned oats, sunflower seeds, and pumpkin seeds. This recipe delivers the same caramelized sweetness and buttery crust you love in a pecan tart—without any nuts—making it an ideal option for those with nut allergies. The homemade pastry crust comes together with a tender, flaky texture, while the filling boasts the perfect balance of brown sugar, corn syrup, and vanilla for that classic gooey center. Easy to prepare yet stunningly elegant, this tart is a crowd-pleaser that’s perfect for holiday gatherings or any special occasion.

Nutriscore Rating: 45/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1.25 cups All-purpose flour
• 0.25 cup Granulated sugar
• 0.5 teaspoons Salt
• 0.5 cup Unsalted butter, cold
• 3 tablespoons Ice cold water
• 1 cup Old-fashioned rolled oats
• 0.5 cup Sunflower seeds
• 0.5 cup Pumpkin seeds
• 1 cup Brown sugar
• 0.5 cup Corn syrup
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 0.25 cup Unsalted butter, melted

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

To prepare the crust, combine flour, granulated sugar, and salt in a medium bowl.

Step 3

Cut in the cold unsalted butter into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs.

Step 4

Mix in ice cold water a tablespoon at a time until the dough begins to come together but is not sticky.

Step 5

Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Step 6

Lightly flour a surface and roll the chilled dough to fit a 9-inch tart pan with a removable bottom. Trim excess dough flush with the edges of the pan.

Step 7

Bake the crust blind for 15 minutes, using pie weights or dried beans to hold down parchment paper lining.

Step 8

To prepare the filling, toast the oats, sunflower seeds, and pumpkin seeds on a baking sheet in the preheated oven for 5-7 minutes or until lightly golden.

Step 9

In a large bowl, whisk together brown sugar, corn syrup, eggs, vanilla extract, salt, and melted butter until well combined.

Step 10

Stir the toasted oats and seeds into the sugar mixture.

Step 11

Pour the filling into the pre-baked crust and spread evenly.

Step 12

Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and slightly puffed.

Step 13

Allow the tart to cool to room temperature on a wire rack before removing the tart ring and serving.

Nutrition Facts

Serving size	(1110.2g)

Amount per serving	% Daily Value*
Calories	4375.6

Total Fat 237.2g	0%
Saturated Fat 106.9g	0%
Polyunsaturated Fat 38.0g
Cholesterol 945.5mg	0%
Sodium 2161.6mg	0%
Total Carbohydrate 513.1g	0%
Dietary Fiber 24.8g	0%
Total Sugars 319.9g
Protein 81.2g	0%

Vitamin D 123IU	0%
Calcium 411.5mg	0%
Iron 22.3mg	0%
Potassium 2088.1mg	0%

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

Source of Calories

Fat: 47.3%

Protein: 7.2%

Carbs: 45.5%