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Pecan Rum Tart
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5 from 2 votes

Pecan Rum Tart

A showstopping twist on classic pecan pie, made with dark rum and dark Karo syrup.
Prep Time1 hour
Cook Time45 minutes
Course: Dessert
Cuisine: American
Keyword: pecan pie, pecan rum tart
Servings: 10 slices

Equipment

Ingredients

Tart Crust

  • 2 cups flour sifted* see note below
  • ¼ teaspoon salt
  • 1 ½ sticks cold butter cubed
  • 4 to 6 tablespoons cold water

Tart Filling

  • 4 large eggs slightly beaten
  • 1 ⅓ cups sugar
  • 1 ⅓ cups dark karo syrup
  • 3 tablespoons unsalted butter melted
  • 2 teaspoons vanilla extract
  • 2 to 4 tablespoons dark rum depending on taste preference
  • 1 ½ cups pecans chopped
  • 1 to 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 except the ice water. Process until the ingredients are combined. Add the ice water by the tablespoon as needed, until the dough comes together and feels like cookie dough.
  • Remove the dough from the food processor to a floured work surface. Flatten the dough and roll it out on a lightly floured counter to a 12-inch circle. Gently lift the tart dough into the tart pan. 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˚F.
  • 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 pecan halves in circles, breaking off pieces as needed to cover the filling to the edges of the tart pan.
  • Bake the tart for 40 to 45 minutes. 
  • Allow the tart pan to cool 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.
NOTE: For this recipe, fluff the flour with a fork, spoon the flour into the measuring cup, and level it. Then sift it.