This 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.
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.
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.
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. Pulse to coarsely cut the pecans in. Add the cold butter and pulse to mix well. It will look like sand.
Pulse the cream in to bring it together into large crumbs. If it should be too dry, add a little more cream.
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. Flip the paper over so the ink is on the bottom.
Place half of the dough in the middle of the circle. Cover 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.
Place the bottom of the tart pan on top of the dough. Push the dough to the edge of the tart pan bottom if there is a bit that is sticking out.
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. Place the pan bottom, dough side up in the tart pan.
Roll one of the smaller piece of dough into a 14” rope. Place it half way around the inside of the tart pan rim. Repeat with the second piece of dough. Make sure the edges overlap slightly.
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 Filling
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.
Add the golden syrup or light corn syrup, whisking until thoroughly mixed. Add the cream, rum, butter and salt.
Line the par baked bottom crust, still on the baking sheet, with the pecans. For the prettiest look, turn the halves right side up. Whisk the filling one more time and pour it gently over the pecans. Submerge pecans if they are not coated with the filling.
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.
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.
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