Pecan Rum Tart
Delicious and impressive traditional dessert with the addition of rum for flavor at Thanksgiving.
Servings: 10 slices
Equipment
- 2 mixing bowls
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
- whipped cream or vanilla ice cream 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.
- Roll a rolling pin across the top of the tart pan to remove excess dough.
- Place the tart pan in the refrigerator while you are making the filling.
Tart Filling
- Preheat the oven to 350 degrees.
- Place the tart pan on a half sheet pan covered with a piece of parchment paper.
- Thoroughly combine all the filling ingredients in a large bowl using a rubber spatula. Pour into the tart crust and smooth the top of the filling with the rubber spatula.
- 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.
Notes
TIP: A cake spatula makes it easy to transfer the tart to a cake stand or round platter.