🥧 Southern Cast Iron Pecan Tart

Old-fashioned, buttery, and baked with love right in your favorite skillet.

🪞 A Sweet Slice of Tradition (Intro Story)

Some recipes don’t just fill your kitchen with warmth — they fill your heart with memories. This pecan tart is one of those.

The first time I baked it, I used my old #10 BS&R cast iron skillet, the same one that’s fried chicken, baked cornbread, and sat on the stovetop for decades. I could almost hear my Nanny humming in the background as the sweet aroma of buttery pecans and brown sugar caramel filled the kitchen.

This Southern Cast Iron Pecan Tart is everything I love about old-fashioned desserts — simple ingredients, a golden crust, and that irresistible nutty topping that crackles when you slice into it. It’s rustic, rich, and perfect for any holiday table or Sunday dinner.

💖 Why You’ll Love This Recipe

Baked in cast iron: Even heat = perfect golden crust.
Simple ingredients: Pantry staples, nothing fancy.
Old-fashioned Southern flavor: Brown sugar, Karo syrup, butter, and pecans — a match made in heaven.
Beautiful presentation: The glossy pecans make it look bakery-worthy.
Perfect for holidays: Thanksgiving, Christmas, or anytime you want a cozy dessert.

🥢 Ingredients

For the Crust:

2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup salted butter, cubed
3–4 tablespoons cold water

For the Filling:

2 cups coarsely chopped pecans
1 1/2 cups pecan halves (for the top)
1/2 cup firmly packed brown sugar
1/2 cup Karo syrup (or maple syrup or honey)
2/3 cup salted butter
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F. Butter your 12-inch cast iron skillet generously — this will help form that perfect golden edge on your tart crust.

Step 2: Make the Crust

In a medium bowl, combine flour and powdered sugar. Cut in the cubed butter using a pastry cutter or fork until crumbly. Add cold water, a tablespoon at a time, until the mixture forms a loose crumble that holds together when pressed.

Press the dough firmly onto the bottom and 1½ inches up the sides of your buttered skillet.

Bake for 20–25 minutes, until the edges are lightly browned. Let cool for 25 minutes before adding the filling.

Step 3: Prepare the Pecan Layer

Once your crust is cooled slightly, sprinkle 2 cups of coarsely chopped pecans evenly over the bottom. Then, arrange pecan halves in a decorative pattern on top — I love the simple concentric ring design that makes it look like a bakery tart.

Step 4: Make the Syrup Mixture

In a saucepan, combine:

1/2 cup brown sugar
1/2 cup Karo syrup (or honey/maple syrup)
2/3 cup salted butter

Bring to a gentle boil over medium heat, stirring constantly until butter melts and sugar dissolves (about 3–5 minutes). Remove from heat and stir in 3 tablespoons heavy cream and 1 teaspoon vanilla.

Carefully pour the hot mixture over the pecans, making sure to coat every nut. It should sizzle slightly as it hits the crust.

Step 5: Bake Until Bubbly

Return the skillet to the oven and bake for 20–25 minutes, or until the top is bubbly and the pecans are glossy. The filling will set as it cools.

Step 6: Cool and Slice

Let the tart cool completely before slicing — this allows the filling to firm up and gives you clean, beautiful wedges. Serve it right from the skillet or transfer to a serving platter.

🧠 Expert Tips & Tricks

Use real butter: Margarine won’t give the same flavor or texture.
Don’t overwork the crust: A gentle touch keeps it flaky.
Cooling is key: The filling thickens as it cools — be patient!
Switch up the syrup: Maple syrup or honey adds a lovely twist.
For extra crunch: Lightly toast your pecans before adding them.

🍯 Variations & Serving Ideas

Add bourbon to the syrup for a smoky flavor.
Drizzle with chocolate once cooled for a rich twist.
Serve warm with vanilla ice cream for a show-stopping dessert.
Make minis: Divide crust into smaller skillets or tart pans for individual servings.

🧺 Storage & Make-Ahead Notes

Room temperature: Keeps well for up to 2 days covered.
Refrigerator: Store up to 5 days in an airtight container.
Freezer: Wrap slices individually; thaw at room temp before serving.
Reheat: Warm in a 300°F oven for 10 minutes for that just-baked aroma.

❓ FAQs

Q: Can I use a pie pan instead of cast iron?
A: Yes, but you’ll miss out on that caramelized crust cast iron creates.

Q: Do I need to chill the dough?
A: Not necessary — baking directly in the skillet works perfectly.

Q: Can I double the recipe?
A: You can! Use two smaller skillets or a large baking dish.

Q: What’s the best syrup to use?
A: Karo syrup gives a classic Southern flavor, but maple or honey adds richness.

🏁 Conclusion

There’s something deeply Southern about a dessert that comes out of a cast iron skillet. The golden pecans, the buttery aroma, and the first crunchy bite — it’s comfort food at its finest.

Whether you’re baking for family or sharing a slice at church potluck, this Southern Cast Iron Pecan Tart brings people together one bite at a time. ❤️

Did your grandma make something like this? Tell me about it in the comments, and don’t forget to share this recipe or 📌 save it to Pinterest for your next gathering!