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–+ servings
Pecan Rum Tart

Pecan Rum Tart

Delicious and impressive traditional dessert with the addition of rum for flavor at Thanksgiving.
5 from 2 votes
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Prep Time 1 hour
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 10 slices

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.
Keyword pecan pie, pecan rum tart
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