Easy Fruit Tart With Pecan Cookie Crust

May 4, 2017

3.9

(8)

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This gorgeous dessert has a nutty tart shell inspired by pecan sandies and a lemon curd–spiked whipped cream filling. The fruit topping can be as simple or complex as you like; simply sprinkle berries on top for an easy finishing touch or arrange strawberry or mango slices in a rose-like pattern to create a stunning presentation.

Recipe information

Total Time
1 hour, 20 minutes
Yield
8–10 servings

Ingredients

3 1/2 cups vanilla wafer cookies (about 55)

1 cup pecans

1/3 cup sugar

1/2 teaspoon kosher salt, divided

6 tablespoons unsalted butter, melted, cooled slightly

1 1/2 cups heavy cream

2/3 cup homemade or store-bought lemon curd

Berries, mango, and other fresh fruit (for serving)

Special Equipment

A 10" fluted tart pan

Preparation

Step 1
Preheat oven to 350°F. Pulse cookies, pecans, sugar, and 1/4 tsp. salt in a food processor until finely ground. Add butter and pulse until dough sticks together when squeezed with your fingertips. Transfer dough to pan and press into bottom and up sides of pan. Chill until set, about 15 minutes.
Step 2
Transfer pan to a rimmed baking sheet and bake shell until golden, 18-20 minutes. Let cool.
Step 3
Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Fold in lemon curd and remaining 1/4 tsp. salt, then whip on medium-high speed until medium peaks form.
Step 4
Spoon lemon curd mixture into tart shell and top with fruit. Chill 15 minutes to set, then serve.
Do Ahead
Step 5
Tart shell can be baked 3 days ahead. Let cool, tightly wrap with plastic, and store at room temperature.

TagsTart Dessert American European Pecan Nut Berry Fruit Mango Stone Fruit Lemon Citrus Vegetarian Make Ahead Baking Electric Mixer Easter Spring Summer Epicurious

Sign In or Subscribe
to leave a Rating or Review

How would you rate Easy Fruit Tart With Pecan Cookie Crust?

Leave a Review

Reviews (8)

Very yummy. I used high quality purchased lemon curd. Because I am gluten free, I used three different types of gluten free cookies, an the cryst came out delicious.
- Kate
- Southern Vermont
- 5/30/2023
Quite tasty and easy to make "pretty." The amount of crust ingredients was more than I needed to make a sufficient lining of my 10" pan--I ended up taking some out so that it wouldn't be too thick. In the future I'll probably use more nuts and fewer cookies. I make lots of pastry, which I like, but occasionally a cookie crust is fun and different--Let's face it, if you're thinking about nutrition 1)pastry usually has more fat and 2) given the whipped cream filling, you probably wouldn't be making this dessert at all.
- thompsonae
- Pittsburgh, PA
- 6/27/2021
I thought it was quite good. my crust did not stay together very well and was very crumbly. I used store bought lemon curd but added some lemon zest on top. it was very light and tasty, ill have to work on my crust staying together.
- theresa
- california
- 6/21/2021
Light and fluffy. Great for a summer dessert. I made the lemon curd, and doubled the lemon zest on accident, but it turned out really good.
- jnisaly
- CA
- 6/20/2021
Gotta go with ROXBOX. If going through the trouble of measuring, food-processing, and baking, why not make pastry? I’m surprised readers would choose a boxed cookie crust.
- lisakristel
- NY
- 6/20/2021
This was super easy and delicious. I love this crust. The pecans are the star of the show. I used a variety of berries on top. Will definitely make this again.
- jwlesvurn
- New Orleans
- 4/23/2019
Made it for a dinner party -- wanted to use up some pecans and needed something somewhat light. RAVE reviews from the other guests. And even my husband who isn't generally a pie fan loved it.
- pamelatrouphor
- Michigan
- 2/25/2018