Orange Caramel Pecan Tart with Grand Marnier
A sophisticated tart featuring a buttery orange-scented pastry shell filled with rich caramel studded with toasted pecans and brightened with Grand Marnier. The combination of citrus zest in the crust and orange liqueur in the filling creates layers of complementary flavors that this classic dessert. Perfect for dinner parties or special occasions when you want to impress guests with an elegant finish to the meal. The caramel filling sets to a perfect chewy consistency while the crust remains crisp and tender.
Ingredients
- 1 stick unsalted butter, at room temperature
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 1 ¼ cup all-purpose flour
- ¼ tsp table salt
- zest of one medium orange
- 1 ½ sticks unsalted butter, cubed
- ¾ cup brown sugar
- ⅓ cup light corn syrup
- 3 TBSP granulated sugar
- 3 TBSP heavy whipping cream
- ½ tsp table salt
- 1 ½ TBSP orange liqueur, Grand Marnierorange extract + orange juice1 TBSP extract + 1/2 TBSP juicealcohol-free
less complex flavor
- 1 ½ cups pecan halves, toasted
Instructions
- 1
Coat 9-inch tart pan with removable bottom with nonstick spray and line baking sheet with foil
- 2
Cream together butter and sugar until light
- 3
Add egg yolk and vanilla, beat until combined
- 4
Add flour, salt, and orange zest, mix just until dough forms
- 5
Press dough evenly into tart pan, trimming excess from edges
- 6
Chill until firm for 30 minutes
- 7
Preheat oven to 350F
- 8
Place tart on prepared sheet and bake until crust is dry but hasn't browned for 12-14 minutes
- 9
Remove from oven and cool slightly, leaving oven on
- 10
Bring butter, brown sugar, corn syrup, granulated sugar, cream and salt to a boil over medium-high heat
- 11
Cook to 240F on instant read thermometer
- 12
Remove from heat and stir in orange liqueur
- 13
Fold in toasted pecans
- 14
Pour mixture into tart shell
- 15
Return to oven and bake until filling is bubbly and crust is brown for about 20 minutes
- 16
Cool on baking sheet for 15-20 minutes
- 17
Carefully remove side ring
- 18
Cool completely before slicing
Tips
Toast pecans beforehand for deeper flavor and better texture in the finished tart
Use an instant-read thermometer to ensure caramel reaches exactly 240F for proper consistency
Allow tart to cool completely before slicing to prevent filling from running
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Tart shell can be baked 1 day ahead; store covered at room temperature
Serve at room temperature with whipped cream or vanilla ice cream
Common Mistakes
Don't overbake the initial crust or it will become too dark during second baking
Cook caramel to exact temperature to avoid runny or overly hard filling
Let tart cool completely before removing ring to prevent cracking
Substitutions
Dairy-Free Swaps
General Alternatives
less complex flavor
FAQ
Can I make this without orange liqueur?
Yes, substitute with orange extract plus orange juice, or simply omit for a classic caramel pecan tart.
How long does this tart keep?
Store covered at room temperature for 3 days or refrigerated for up to 1 week. Bring to room temperature before serving.
Can I use a regular pie pan instead?
Yes, but a tart pan with removable bottom makes serving much easier and creates more attractive presentation.