Butter-Rum Pecan Tart


Butter-Rum Pecan TartThis Butter-Rum Pecan Tart was published many, many years ago when Bon Appetit magazine was published out of Los Angeles.  They printed one subject books gathered from the magazine in many different categories.  This recipe was from their Pies and Tarts book.  Although several of my recipes appeared in these books, this is not one of mine and I don’t know who it is from because they weren’t credited.

I updated the method of making the tart and used golden syrup rather than corn syrup. While I love baking with rum I found the original 3 tablespoons of dark rum overpowering and reduced it to 2 tablespoons for a more balanced flavor.

Fall is a wonderful time of the year.  The spectacle of the bright red burning bushes, and the gorgeously colored maple leaves in red, yellow and orange shedding their leaves in anticipation of the cold weather makes me happy.  The crisp air bringing hints of the cold to come.  I also especially like it since it brings fresh apples just off the trees and a new crop of pecans.  All my favorite things.

The Pecans

Although there are exceptions, I toast all of the nuts I use to deepen their flavor.  The toasted pecans are used in both the crust and the filling.  I generally toast the nuts when I buy them, cool them completely, and then freeze them for longer storage.  That way they are ready to use when needed.

To toast the nuts, preheat the oven to 350°F.  Place the pecans on a rimmed baking sheet in a single layer and toast for about 7 minutes.  Stir, then toast for 3 to 5 minutes more until fragrant and lightly colored.  Cool completely before using. Freeze for longer storage.

The Crust

This crust is easily made in the processor.  I found a new, easier way to make the bottom of the tart crust.  I then press in the sides to complete it.  The crust can be frozen for several months well wrapped so it is at hand and ready to be partially baked from the freezer.

The crust needs to be par baked before the pecans and filling are added.

Butter-Rum Pecan Tart Filling

Less gooey than a regular pecan pie, this tart is every bit, if not more, sinfully rich.  The use of golden syrup instead of corn syrup adds one more layer of flavor to this already best of all pecan tarts.

This filling couldn’t be easier to make.  A whisk and a bowl and you’re ready to go.  This is an older recipe for sure.  It suggests this 9” tart will serve 6. Not in today’s world.  Eight to 10 would be my suggestion for this elegant, rich tart.

With Thanksgiving around the corner, this could very well be that easy recipe you were looking for.  When I first read through the recipe, I thought the whipped cream accompaniment was superfluous but, after tasting it, I thought it was a great idea.

Butter-Rum Pecan Tart

This tart is made in a 9 x 3/4 inch tart pan with a removable bottom. Preheat the oven to 350°F.

Pecan CrustPecan crust ingredients

1 cup all-purpose flour (140 grams or 5 ounces)
2 tablespoons granulated sugar (25 grams or 1 scant ounce)
1/4 teaspoon salt
1/2 cup toasted pecans (60 grams or 2 ounces) see above
6 tablespoons unsalted butter, cold (90 grams or 3 ounces)
2 tablespoons heavy cream

Place the flour, sugar, salt, and pecans in the bowl of a food processor. Dry ingredients in the processor Pulse to coarsely cut the pecans in.  Butter added to the processorAdd the cold butter and pulse to mix well.  It will look like sand.
Butter cut inPulse the cream in to bring it together into large crumbs.  If it should be too dry, add a little more cream.Large crumbs of crust

Divide the dough into halves (about 160 grams or 5 2/3 ounces).  Divide one half in half again (80 grams or about 3 ounces).  Cover and set aside if using immediately.  The original recipe called for chilling the dough before continuing.   However, I found the dough was easily worked straight from the processor.

Using the bottom of the tart pan as the guide, draw a circle on a piece of wax paper. Drawing around the base of the pan Flip the paper over so the ink is on the bottom.Circle on wax paper

Place half of the dough in the middle of the circle.  Dough in the middle of the circleCover with another piece of wax paper.  Roll the dough evenly to cover the circle.  If it extends outside the circle slightly that’s fine. Remove the top piece of wax paper.Dough rolled within circe

Place the bottom of the tart pan on top of the dough.  Tart pan base on top of doughPush the dough to the edge of the tart pan bottom if there is a bit that is sticking out.Base with dough pushed in

Flip the dough over so the bottom of the tart pan is on the work surface and the wax paper is on top.  Remove the wax paper.  Pan base covered with doughPlace the pan bottom, dough side up in the tart pan.Dough covered base in pan

Roll one of the smaller piece of dough into a 14” rope.  14" rope of doughPlace it half way around the inside of the tart pan rim.  Repeat with the second piece of dough.  Make sure the edges overlap slightly.Ovrelapping edges of dough

Press the dough into the sides of the pan.  Make sure the bottom edge is at a 90° angle and is firmly attached to the bottom crust.

Freeze the crust.  Line a rimmed baking pan with parchment paper.  Place the frozen crust in the pan and bake for about 25 to 30 minutes until lightly browned.  Set aside while making the filling.

Alternatively, freeze the crust, wrap well and return to the freezer for up to a couple of months before using.

Reduce the oven to 325°F.

Butter-Rum Pecan Tart FillingFilling ingredients

1/4 cup packed brown sugar, light or dark (50 grams or 1 3/4 ounces)
1 large egg
1 large egg yolk
2/3 cup golden syrup or light corn syrup
1/3 cup heavy cream
2 tablespoons dark rum*
3 tablespoons unsalted butter, melted (45 grams or about 1 1/2 ounces)
1/4 teaspoon salt
1 1/2 cups toasted pecan halves (170 grams or 6 ounces)

*I like Meyer’s Dark rum.

Place the brown sugar, egg and egg yolk in a bowl.  Whisk together until completely blended.Eggs and sugar for the Butter-Rum Pecan tart

Eggs and sugar whisked

Add the golden syrup or light corn syrup, whisking until thoroughly mixed.  Golden Syrup addedAdd the cream,  rum, butter and salt.Butter and rum added to the Butter-Rum Pecan Tart filling

Butter and rum mixed

Line the par baked bottom crust, still on the baking sheet, with the pecans.  For the prettiest look, turn the halves right side up. Pecans in the butter-Rum Pecan TartWhisk the filling one more time and pour it gently over the pecans. Submerge pecans if they are not coated with the filling.Liquid mixture poured over pecans

Bake in the center oven for about 30 to 40 minutes until the pecans are dark and the filling is bubbling around the edges but still slightly loose in the center.Butter-Rum Pecan Tart just out of the oven

Cool.  The Butter-Rum Pecan Tart can be served immediately or it can be left in the tin, cooled completely, wrapped well, and frozen for a month or so.

Thaw the tart at room temperature.  Warm it in in a 350°F oven for 20 to 25 minutes to refresh it.

Whipped Cream Accompaniment

1 cup heavy cream
1/4 cup powdered sugar (30 grams or 1 ounce)

Whip together in a mixer to the soft to medium stage.

If you like this Butter-Rum Pecan Tart you might also find these interesting:

Chocolate Truffle Raspberry Curd Tart
Easy Almond Raspberry Tart
Chocolate Cranberry Curd Tart
Cinnamon Whiskey Apple Tart

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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6 thoughts on “Butter-Rum Pecan Tart

  1. Eileen Murphy

    I don’t think I can resist this one Helen! By the way I am so enjoying Craving Cookies. My freezer is chocked full of goodies, my husband is a very happy guy.

    1. hfletcher Post author

      Hi Eileen, what a pick me up for a very tired baker. I hired a PR person and she is certainly doing a good job. Between work, really busy season, Craving Cookies, blogging and a surprise for my readers soon I hope, it has been a jam packed few months.
      Thanks for all your kind words.

  2. Lynette Pruett

    What a great method for getting a smooth bottom crust in a tart pan! I love it. I plan to make this tart for Thanksgiving this year, instead of my traditional pecan pie family recipe. Quite a few years ago, I started substituting Lyle’s Golden Syrup for the light corn syrup called for in my aunt’s recipe, and I like it much better because of the depth of flavor the caramelized sugar adds. I’m sure it will be wonderful in this recipe, too.
    I have one question: I’ll need more servings than just 10. I have an 11” tart pan; do you think I could scale the recipe up by 1.5 and have a successful outcome?
    Thanks again for sharing such fabulous recipes and your techniques with us! Happy Fall and Thanksgiving to you and your family.

    1. hfletcher Post author

      Hi Lynette, You will need 1 1/3 recipes to convert to an 11″ tart pan. 1 1/2 is too much. I can scarcely believe Thanksgiving is upon us. Happy Thanksgiving to you and those you care about.

  3. Barbara

    I always learn so much from your posts. I have always struggled with getting the crust neatly into the pan and your post shows an ingenious method. Thank you so much. Happy Thanksgiving to you and yours.

    1. hfletcher Post author

      Hi Barbara, It’s faster than pressing in the bottom and looks so good. What I like is the bottom is thick, just a nice thin crust. And a very Happy Thanksgiving to you and your loved ones.

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