Pecan Rum Tart Is the Perfect Thanksgiving Dessert
What is one of the most popular Thanksgiving desserts? It has to be pecan pie. This Pecan Rum Tart is the perfect dessert for Thanksgiving and fall.
Are you a pecan pie, pumpkin pie or apple pie person? I love all three, but for Thanksgiving and fall, pecan pie wins hands down. If you love pecan pie, you will love this Pecan Rum Tart. If you are on the fence about pecan pie, this pecan rum tart will convince you.
Whether you are hosting or taking a dish to someone else’s house, this is the time to put your best foot (or should I say dish) forward. I love all the sides – cornbread dressing, cranberry sauce, green beans or Brussels sprouts, and creamy mashed potatoes with pan gravy. If you need more ideas for Thanksgiving side dishes, you absolutely need to check out this list.
But for today, let’s talk dessert. No Thanksgiving meal would be complete without a show~stopping dessert and I have one: Pecan Rum Tart is the perfect Thanksgiving dessert.
I’m so excited to share this amazing Thanksgiving dessert with you.
Normally, I would be sharing some Thanksgiving home decor ideas or a Thanksgiving tablescape or a Thanksgiving DIY project or ideas for holiday entertaining. But since I already have shared those things with you, I decided it was time to share one of my very favorite Thanksgiving desserts.
Now I know that depending on where you live, dessert might be pumpkin pie, apple pie, chess pie or something else entirely. An article in Southern Living Magazine a few years ago focused on traditional Thanksgiving pies in the southern states. Very interesting article with a bit of history and, of course, recipes.
I was not one bit surprised which pie got star billing for Texas: pecan pie and I’ve got an extra special one. This Pecan Rum Tart will beat the pants off any contenders. I promise.
In Texas we love pecan pie; in fact, (trivia question here, folks), the pecan tree is our state tree. Other pies, such as pumpkin, chocolate or apple, may be offered, but pecan pie rules.
Several years ago, our friend Grant brought his version of pecan pie to a party and we all swooned over it. Grant and I made a deal. I would teach Grant how to roast vegetables and he would teach me how to make his pecan rum tart.
A few weeks later, Sweet Shark and I went over to Grant and his wife’s house for a little cooking class. I can tell you that we ate very well that night. For Thanksgiving that year I used Grant’s recipe and it was a super big hit. It’s been my to~go pecan pie recipe ever since.
Five years ago I interviewed him for a magazine article about his pecan rum tart and sweet Grant said I could share his recipe, which he has been perfecting and tweaking for years. Everyone say, thank you, Grant!
The Perfect Dessert for Thanksgiving: Pecan Rum Tart
If you’ve been reading Bluesky at Home for a while, you know that I was a cooking instructor for 15 years. I just can’t give you a recipe. I have to show you the how~to and include lots of tips to help you make the best dish you can. So I have 10 TIPS to help you make this Pecan Rum Tart or any other tart.
The Pecan Rum Tart Crust
I’ve included links to a few of my favorite baking tools for your convenience. I may receive some compensation if you order a product from this site, but you don’t pay a penny more.
Grant’s dough is a pie crust, but he bakes it in a 15~inch tart pan. That’s a hard size to find so I adjusted the crust amounts for a 10~inch tart pan. This crust is easy because it’s made in the food processor and it doesn’t require chilling unless you want to make it ahead of time.
TIP 1: Pay attention to how the recipe reads when it calls for sifted flour: 1 cup sifted flour means to sift before measuring; 1 cup flour, sifted means to sift after measuring.
I love this sifter because it only requires one hand to sift and you can mix ingredients in it, take off the plastic bottom and you’re ready to sift.
TIP 2: Make sure that your butter is very cold when you dice it on your cutting board. Use your sharp chef’s knife.
TIP 3: After you dice the butter, cover it and put it back in the fridge while you gather the other ingredients.
TIP 4: Put a few ice cubes in a measuring cup and fill it with water. Tap water is not cold enough.
Add all the ingredients except the ice water to your food processor. Process just until thoroughly combined.
Add 1 tablespoon of water at a time and pulse the food processor. Continue until you can squeeze a small bit of the dough and it holds together – almost like cookie dough.
I love my Kitchen Aid Food Processor. I’ve had it for 20 years and it’s a workhorse.
TIP 5: When you purchase tart pans, make sure they have removable bottoms! I have a set of 4~inch tart pans for individual tarts and the 10~inch tart pan.
On a lightly floured counter, use a wood rolling pin to roll out the crust dough.
For a 10~inch tart pan, roll to 11 – 12 inches. For a 4 1/2 tart pan (I love mini-tarts!), roll out to 5 – 6 inches.
Place the crust in the tart pan and gently push into the edges and up to the top of the sides. Use pieces of dough to fill in where needed.
TIP 6: Roll the rolling pin across the top of the tart pan to remove the excess crust.
TIP 7: Place the tart pan on top of a piece of rubber shelf liner. It really helps keep the tart pan in place while you are working with it.
NOTE: You can prepare the tart pans ahead and put in the fridge until you are ready to add the filling them.
The Pecan Pie Filling
First, lightly whisk the eggs in a large bowl. I love a large whisk for this task.
Here’s the secret to this tart: dark karo syrup instead of light and a good bit of dark rum.
Next, add the rest of the ingredients to the eggs and be sure to thoroughly combine all until the mixture is a rich brown color. Then add the chopped pecans.
Fill the tart pans with the filling. If you are using several mini~tart pans, be sure to evenly divide the filling among them.
TIP 8: Before filling the tarts, place the pan on a sheet pan covered in parchment paper. This makes it much easier to place the tart pans into the oven. The parchment keeps the sheet pan clean in case any of the filling bubbles over.
The Garnish
What makes this tart so pretty is the garnish of whole pecans.
For Grant’s 15~inch version, he has counted out precisely how many pecans are needed for each circle. I’m not that precise.
Just start in the middle of the tart with your first circle and continue around the tart until you get to the outer edge. You will need to break off pieces of pecan to fit in the smaller areas.
Now you are ready to bake. When the tart is done, the filling should be fairly firm, but a little wobbly in the center. It will firm up as it cools. Carefully remove the outer ring of the tart pan.
TIP 9: A cake spatula makes it really easy to remove the bottom of the tart from the tart pan. Then you can slip the tart onto your serving plate or cake stand.
TIP 10: Tart pans can rust if any moisture is left on them after washing. After washing, place them in a warm oven for a few minutes until all moisture has evaporated.
Essential Pecan Rum Tart (and other Baking) Tools
Enjoy the Pecan Rum Tart!
I like to add a dollop of whipped cream to my pecan pie. Vanilla ice cream is great, too; warm the pie in the oven or zap it in the microwave if you like. Pecan Rum Tart a la mode!
The Pecan Rum Tart Recipe
Before you begin to make the crust, be sure to preheat your oven to 350˚F.
Pecan Rum Tart
Ingredients
Tart Crust
- 2 cups flour sifted
- 1/4 teaspoon salt
- 3/4 stick cold butter cubed
- 4 – 6 tablespoons cold water
Tart Filling
- 4 large eggs slightly beaten
- 1 1/3 cups sugar
- 1 1/3 cups dark karo syrup
- 3 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 2-4 tablespoons dark rum depending on taste preference
- 1 1/2 cups pecans chopped
- 1 – 2 cups whole or half pecans for garnish
Instructions
Tart Crust
- Combine all the tart crust ingredients in the bowl of a food processor, adding water by the tablespoon as needed, until the dough comes together.
- Flatten the dough and roll out on a lightly floured counter to a 12~inch circle. Press the tart crust evenly into the bottom and sides of a 10~inch tart pan.
- Use a rolling pin across the top of the tart pan to remove excess dough.
- If not making the tart immediately or while you are making filling, put the tart pan in the refrigerator.
Tart Filling
- Preheat the oven to 350 degrees.
- Place the tart pan on a half sheet pan covered with a piece of parchment paper.
- Combine all the filling ingredients in a large bowl and pour into the tart crust.
- Starting in the middle of the tart, lay out the pecans in circles, breaking off pieces as needed to cover filling to edges of the tart.
- Bake the tart for 40 ~ 45 minutes.
- Allow to cool in tart pan until just warm.
- Remove the tart from the tart pan to a flat-bottom round platter or cake stand.
- Slice and serve with whipped cream or vanilla ice cream.
As we prepare for a safe and Happy Thanksgiving, may the blessings of family, friends, health and country be with you.
Enjoy a piece of pie for me. Be sure to PIN this so you don’t forget the Perfect Thanksgiving Dessert.
I don’t see on the recipe how much rum to use. Perhaps it’s hidden behind one of the ads on the recipe.
Carol this looks delicious! I hope you will come and link up over at my weekly link party for a chance to be featured!
https://www.ourtinynest.com/2022/11/02/wednesday-link-party-320/
Carol,
How delicious! I can’t wait to try your recipe! I love all three kinds of pie and usually have a thin slice of each. It’s just not Thanksgiving without Pecan!
Oh yum! It’s been about 10 years since being diagnosed with multiple food allergies so pecan pie is now a beloved memory, but I can still imagine and appreciate your fabulous pecan rum tart.
My favorite pie was Kentucky Derby pie. It is like pecan pie, only with chocolate. Since KY is bourbon country, I am sure there is a derby pie recipe with bourbon that might be similar to your rum tart.
Thank you so much for sharing this recipe and joining the hop. I hope you have a wonderful Thanksgiving!
This has to be one of the most beautiful tarts that I’ve ever seen. It looks so great. I just printed the recipe!
Carol, this looks delicious, and your presentation is lovely. Happy Thanksgiving! Cecilia @My Thrift Store Addiction
This sounds delicious, Carol. Thank you for sharing at Party In Your PJ’s!
Carol, thanks for reminding me about your pecan tart! I so need to try this recipe! You know this Texas girl loves her pecan pie, and I love the way the pecans are styled on your tart. I like adding a little salted caramel rum sauce to mine just for an added kick! 😉 As if it’s not sugary and sweet enough already! Happy Thanksgiving, my friend!
The sauce idea sounds worth a try, but as you said, may be too much. I’m a sweetened whipped cream girl. Have a wonderful Thanksgiving with your family.
Carol, your pecan run tart is almost too pretty to eat! I usually call dibs on pumpkin pie but it’s pecan pie all the way for my husband. He will love this! I’m pinning this and hope I have a chance to make it during the holidays. Happy Thanksgiving!
Michelle, it is pretty, but it’s even more delicious. Your husband would love it! Happy Thanksgiving.
Carol, I am not much of a baker other than cookies, but I did once bake a chocolate pecan pie for Thanksgiving, and this one looks like one I could handle, too! I love pecan pie and would enjoy this anytime of year! I hope you have a blessed Thanksgiving my sister and friend!
Chloe, you can definitely make this tart. Have a wonderful Thanksgiving at home with your hubby. Hugs.
Looks so beautiful and delicious!
Thank you for linking up with us at Creative Muster! Pinned this 🙂
Blessings to you xoxoxo Sharon from Adoring Creations.
Thanks you Sharon, and thanks for Pinning. Happy Thanksgiving.
This may be my hubby’s new favorite! Pecan pie is his all time favorite. Our oldest grandson ( he’a teenager now) used to call it peacock pie, LOL. I’m happy to be hopping along with you, pinned. Hugs!
He would love it Katherine. Peacock pie is funny. Happy Thanksgiving.
Carol, I love eating pecan pie, but I don’t think I’ve ever actually made one. If we’re hosting I always make several pumpkin pies. The only other one I make for Thanksgiving is a deep dish apple, pear and cranberry lattice top pie. It’s my “thing.” My brother-in-law always makes a delicious pecan pie. But, I’m itching to try one now, especially with your wonderful tutorial to follow — pinned. Thanks so much for sharing! Have a marvelous holiday.
Debbee, I hope you do try this one. I’m impressed that you make pie with a lattice top. I have to really concentrate when I do that.Thanks for Pinning Happy Thanksgiving.
ohhhh! Your tart looks beautiful and I am sure it tastes just SOO GOOD, please enjoy a bite for me!
Did you say rum~ YUM! YUM! My daughter makes the pecan pie so I will pass this great recipe on to her. 🙂
Good for Lou. Tell here it’s so delicious.
This looks amazing! Our whole family loves pecan pies…and I love rum! In fact, I could go for a rum punch right about now! Your tart not only looks delicious but is so pretty with the pattern of pecans on top. So great to hop with you again!
Cheers!
Shelley
Carol, this looks both beautiful and delicious! My grandmother always made both pumpkin and pecan pies for Thanksgiving and Christmas. You reminded me of this today. I always loved her pecan pie. Your recipe sounds yummy. Thanks for sharing. I hope you have a blessed Thanksgiving!
This is beautiful and sounds so good too. Can’t wait to make one. Thanks for sharing.
Look at all those comments you have, Carol. And no wonder… your tart recipe looks amazing. Love your step-by-step instructions, too! I love pecan pie, but it took me many years to ‘acquire’ a taste for it. I was very surprised by my daughter when, at a very young age, she started requesting pecan pie every Thanksgiving… she loves it! Thanks for sharing this! Pinned! Hugs, sweet friend!
Dang girl that looks yummy! Pecan is our fave around here too. I’ve only attempted it twice and once was gooey and the last one was burnt. And I mean so burnt that it was extremely hard to cut into! I’m the worst but would LOVE to give this a try. Thanks for the tips. Hope y’all have a wonderful Thanksgiving!
This pecan tart looks almost too pretty to eat Carol! We have a pecan grove so we put up pecans nearly every year and they’ve become a Thanksgiving staple. I’m crazy excited to try this recipe. Thank you so much for the fabulous baking tips too. I love to bake and it’s always fun to learn new things. Hugs and Happy Thanksgiving, CoCo
Your tart looks so good! Pecan pie is a must on my Thanksgiving table and your recipe just might be served for Thanksgiving at my home this year.
Beautiful dessert, looks like it was baked to perfection (sometimes they can get runny, as any baker knows). Great tips, esp on the sifted flour! I did not know the pecan tree was Texas’ state tree.
Hi Carol. This pecan rum tart looks so delicious. An added bonus is that I’m terrible about the edges of pie crusts, and I never think about doing a tart option instead! Pinning the recipe.
Chrissy, the recipe is really easy and it tastes delicious. Thanks for Pinning.
My husband’s birthday is on Thanksgiving and I know he’d love this. I’ll have to see if I can get this ready in time for him to try it.
I hope you do. I’m just starting to make mine for tomorrow. Happy Birthday to hubby.
I am sure that tastes divine, but it so very pretty, I would hate to cut into it. I make pies but I have never made a tart. This is a great recipe. TFS.
Carol, this looks amazing! I’ve never tried my hand at pecan pie…just too intimidating for me…LOL Happy Thanksgiving!
What a yummy looking treat! I did not know all that about Texas and pecans! My family loves my apple pie but who knows? Maybe next year lol Thanks for sharing at Vintage Charm! xo Kathleen|Our Hopeful Home
This Pecan Tart looks absolutely stunning!! Both of my parents grew up in GA, but they moved North almost as soon as I was born. We go back to visit family in GA all the time, especially for Holidays and pecans are always a large part of it! I will not be traveling South this year, but I think this tart will be the perfect addition to menu this year to play homage to Southern relatives 🙂
Liz, I’m so excited that you like the Pecan Rum Tart. I actually bought my tart ingredients today. Funny you mention Georgia. I know it’s a super big pecan producing state like Texas. My daughters and grandkids live in Atlanta, so it’s like a second home to us.Have a wonderful Thanksgiving.
Thanks to you and Grant for the recipe. I didn’t know 15-inch tart pans were available and I would love to have one. This is one show stopper dessert and I’m happy that you shared it with us this week at Celebrate Your Story.
Sandra, there are BIG tart pans available, but I think 10~inch is plenty. THe bigger, the harder to bake and serve. I would rather have 2 10~inch than one 15~inch.
The tart looks amazing. I could just spoon out a little of that mixture and have a taste! Thanks for this and the link into your hop so we can enjoy even more great food recipes~
Debbie, the filling is soooo good. My husband thinks it’s the dark rum that makes it delcious.
This looks like an incredibly rich pie! I’m almost ashamed to say I’ve never had pecan pie, but this looks so pretty with the circles of pecans on top. Thank you for sharing all these little tips to get this pie just right!
Wendy, thanks for dropping by Bluesky Kitchen. If you’ve never had pecan pie, then now is the time to try it. I promise you will not be disappointed.
One of the most beautiful pecan pies I’ve ever seen. My holiday baking list is growing longer but this is one dessert I don’t want to miss. Thank you for sharing with us this week at Celebrate Your Story, have a great week.
Sandra, thanks for hosting the party. I do hope you try the tart. It’s a winner.
Carol, this looks so delicious! Good tip about warming the pans to avoid rust. I had no idea! Thanks for organizing our Holiday Recipe Blog Hop! I love getting to see new recipes. Happy Fall! Toodles, Kathryn @TheDedicatedHouse
Kathryn, I love good cooking and baking tips. Makes life in the kitchen easier!
Your tart recipe looks and sounds delicious! Although I love to cook, I have never been much of a baker, but I think you just talked me into trying. Thank you for this fun and informative blog hop Carol!!
Big Texas Hugs,
Susan and Bentley
Susan, I don’t consider myself a baker, but I do love to bake when I’m in the mood and the occasion calls for a special dessert. Happy you are part of the blog hop.
Thanks for hosting the Blog Hop! Your photos and tutorial are great! The tart looks delish & dangerous 🙂 I might have to run a few miles to eat it, but it looks worth it!
Cindy, it would be worth it add a few miles to your run! I’m so happy that you are part of the Holiday Recipe Blog Hop and that I met you at BlogHer Food.
Such an absolutely beautiful tart, Carol, and I bet it is delicious! Pecan Pie is my husband’s favorite, I will have to give this tart a try and see what he thinks! A gorgeous start to our holiday blog hop! xo, Andrea
Andrea, that you so much. It is a very delicious pecan tart. I think the dark karo and the dark rum really gives it that extra flavor.
Thank you for this recipe hop. Wth the busiest time of year upon us it is such a comfort to find tried and true options to the boring old menus.
Sherry, I’m so glad that you like the blog hop. I appreciate you visiting Bluesky Kitchen the and recipe blog hop
Carol, your tart is a work of art! The pecans are beautiful and I know that tastes like a dream. Thanks for the idea of heating the tart pan pieces. Smart! Your photos are beautiful too.
Stacey, that’s high praise! Thank you so much.
What a delicious looking tart! I can only imagine how divine it must be! Thanks for the tips, too… like the sifted flour and drying pans. So good to know! …thanks for hosting the Holiday Recipe Blog Hop! Looking forward to all the posts! 🙂 ~Rhonda
Rhonda, thank for your comments and I love that like the baking tips. I love sharing the little things that make your kitchen experience better. Tart is delicious!
OH my! Carol, this sounds amazing! I tried my luck and was successful with a chocolate pecan pie a couple of Thanksgivings ago, but I think this will be my new challenge! Thank you for organizing this great blog hop!
Chloe, Please let me know if you try this tart. I know you’ll love it!
Carol, this looks amazing and I know delicious! Thanks for sharing!
Thanks so much Pam. Thanks for dropping by.
Your pecan pie looks absolutely delicious, Carol, and pecan is my very favorite pie. I always put my tart pans and metal cookie cookies in the oven to fully dry, too. Thanks for organizing this fun blog hop.
Kitty, it’s hard not to love pecan pie. This tart just takes the love factor up a notch. I learned that trick about putting the pans in the oven in culinary school.
Love how the pecans make a beautiful pattern on the tart. Looks like it was very yummy.
We’re giving away 4 fall themed recipes on the blog, would love for you to try and make them!
Hi Talent Hounds, Thanks so much for visits me at Bluesky Kitchen. I’ll definitely check out your recipes.
Carol, this looks just divine! I’ve really enjoyed visiting each blog and pinning and tweeting along the way! What a fun way to gather recipes for the holidays. Thanks again for organizing the blog hop. Hugs, Cecilia
Cecilia. Thanks for being a part of this blog hop. Great way to get some great recipes.
Picture perfect! What a gorgeous pecan tart. Pies are my favorite but I love the simplicity of this tart recipe. Looking forward to reading all these delicious recipes this week! XO- Happy Holidays Carol!
Jennifer, I’m so happy that you are joining us. The pecan tart is really easy. We made it again today in a cooking class I taught and everyone loved it. We made them in 4 !/2~inch tart pans so each person got to make their own. Got 6 out of the same recipe amounts as the 10~inch tart.
Carol,
You are so right. Pecan pie rules Thanksgiving in the South. This recipe looks delicious and your cooking tips are just the kind I need. Thank you for hosting this Holiday Recipe Blog Hop and for including Botanic Bleu.
Judith
Aren’t we lucky in Texas to have such a delicious nut as our state tree? So many possibilities to add delicious flavor and texture.
Carol,
Thanks for sharing your recipe at Monday Social. We love having you.
Judith
Carol! Thank you! I have been looking for just the right dessert to bring to our family Thanksgiving and your Rum Pecan Tart is perfect!! What a fun week, I can’t wait to see all the goodies that are shared-thank you so much for putting this together, I am thrilled to be part of this group!
Jenna, I’m excited that you will use this recipe for your Thanksgiving family dinner. I hope everyone loves it.
Carol, your Pecan Rum tart is so pretty. How special to make this and share for your blog hop. I shall be adding this to my recipes. Have a lovely week.
Linda, so happy that you will make this tart. You’ll love it.
Carol, your tart not only sounds delicious, but looks absolutely beautiful! Pecan pie is something that is always served at my family’s holiday dinners, and I know that they would love this recipe!
Thanks so much for hosting the holiday recipe blog hop and allowing me to be a part of it. I am having so much fun!!! I hope that you have a great Monday!!!
Shannon, thanks so muck for participating and sharing your family’s recipes. I hope that you will share it with your family.
Your tart is absolutely gorgeous! Thank you so very much for the tip about the flour. I always learn something valuable from you.
Laura, thank you so much. I love sharing tips and techniques about cooking and baking.
Carol- This is the prettiest tart I have ever seen. Thank you for the recipe and for such a wonderful tutorial.
I am so honored to be part of this week’s blog hop. I have my note pad and my coffee and I am taking notes for my holiday menu.
Again- this is magazine worthy!
Laura, what sweet comments. I’m flattered. So happy to have you on the blog hop.
Hi Carol, Great recipe and directions. It looks delicious! Good info to warm the pans to dry them preventing rust. Thanks for hosting this week! Have fun.
Celestina Marie, thank you for coming to Bluesky Kitchen and being a part of the blog hop. I love sharing the little tips and help cooks.