Salted Caramel Phyllo Tart with Toasted Pecans
A flaky phyllo tart shell filled with rich homemade salted caramel and topped with crunchy toasted pecans for a decadent treat. This mediterranean-inspired desserts ready in about 45 minutes layers sheets phyllo dough sheets, melted unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 sheets phyllo dough sheets
- 6 tbsp, melted unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 4 tbsp unsalted butter (for caramel)
- 1 tsp sea salt
- 3/4 cup toasted pecans, chopped
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 375°F and lightly butter a 9-inch tart pan with removable bottom.
- Step 2: Layer 8 phyllo dough sheets one at a time into the tart pan, brushing each sheet generously with 6 tbsp melted unsalted butter before adding the next, then fold any overhanging edges inward to create a neat crust.
- Step 3: Bake the phyllo shell for 12-15 minutes until golden and crisp; remove from the oven and set aside to cool.
- Step 4: In a medium saucepan over medium heat, combine 1 cup granulated sugar and 4 tbsp unsalted butter, stirring constantly until the sugar dissolves and the mixture turns a deep amber color, approximately 5-7 minutes.
- Step 5: Carefully whisk in 1/2 cup heavy cream and 1 tsp vanilla extract, continuing to stir until smooth and thickened, then remove from heat and stir in 1 tsp sea salt.
- Step 6: Pour the warm salted caramel into the cooled phyllo tart shell, then sprinkle 3/4 cup chopped toasted pecans evenly over the top.
- Step 7: Refrigerate the tart for at least 1 hour to allow the caramel to set before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Salted Caramel Phyllo Tart with Toasted Pecans take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Salted Caramel Phyllo Tart with Toasted Pecans?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Salted Caramel Phyllo Tart with Toasted Pecans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Salted Caramel Phyllo Tart with Toasted Pecans for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Salted Caramel Phyllo Tart with Toasted Pecans?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
