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Butter-Rum Pecan Tart Recipe

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This Butter-Rum Pecan Tart screams fall is just about here. Fresh pecans abound and are perfect for the amazingly easy pastry tart shell. Golden syrup and a bit of dark rum accentuates the flavor of the toasted nuts for an unbeatable combination that is sure to find a place in your repertoire.

With Thanksgiving just around the corner, this could very well be the easy recipe you were looking for.  

A slice of Butter Rum Pecan Tart on a plate with whipped cream to the side.

Fall is a wonderful time of the year.  I also especially like it since it brings fresh apples just off the trees and a new crop of pecans.  Both are among my favorite foods.

A few more of my favs: Chocolate Truffle Raspberry Curd Tart, Easy Almond Raspberry Tart, Chocolate Cranberry Curd Tart, Cinnamon Whiskey Apple Tart, and everyone's favorite, the S'Mores Tart.

This post was originally published on November 8, 2021. It has been updated in the new format with additional information and a recipe card.

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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, which I show you below in the step by step photos.  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. 

I know you'll love this recipe because

  • It's super easy
  • It can be done in part or in whole, and frozen
  • It's the perfect holiday dessert
  • And it's a new take on a holiday favorite

Recipe Ingredients

Pecan Crust

The ingredients for the crust are toasted pecans, all-purpose flour, granulated sugar, salt, unsalted butter, and heavy cream.

COUNTERCLOCKWISE: Pecans, all-purpose flour, unsalted butter, salt, granulated sugar, and cream in the middle.

Butter-Rum Pecan Tart Filling

Ingredients for the filling are toasted pecans, golden syrup, brown sugar, egg, egg yolk, heavy cream, dark drum, unsalted butter, and salt.

FRONT ROW: Egg yolk, dark rum, whole egg

MIDDLE ROW: Brown sugar, heavy cream, melted butter

BACK ROW: Toasted Pecans, Golden Syrup

Whipped Cream

Heavy cream and powdered sugar for the whipped cream accompaniment.

Powdered Sugar, heavy cream

Key Ingredients

  • Pecan halves that have been toasted are important to the look and taste of the tart
  • Golden syrup, which can be found on Amazon, enhances the taste of the tart, but clear corn syrup can also be used.
  • Dark rum should be used for the best taste. My favorite is Meyer's Dark Rum. Look for the little individual serving bottles - that's more than you'll need.

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

It is easiest to toast all of the pecans at once, using the amounts called for in the crust and filling.

Pecan Crust

The first collage for the Butter-Rum Pecan Tart Recipe shows the toasted pecans in the processor blow wth the flour, sugar and salt, then processed, the butter added and then processed.

Step 1. Toast the pecans and cool them. Place them in the processor along with the flour, sugar, and salt. Step 2. Pulse to cut them coarsely. Step 3. Cut the butter into pieces and place them over the flour/pecan mixture. Step 4. Process until it looks like sand.

In this collage, cream is poured over the mixture in the processor and processed unti large crumbs form, the crumbs are poured onto a work surface and the bottom of the tin is place on a piece of parchment paper.

Step 5. Add the cream to the processor. Step 6. Process until large crumbs form. Take a little of the dough and pinch it together. If it is too dry to hold, process in a teaspoon of cream until it forms large, moist crumbs. Step 7. Pour it out onto a work surface and push it together to form a round. Knead it a couple of times into a smooth ball. Step 8. Place the bottom round of the tart pan on a piece of waxed paper.

This collage shows the circle made on parchment paper, part of the dough rolled to fit within the circle, the bottom of the tart pan placed over the dough and then inserted into the rim of the tart pan.

Step 9. 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. Step 10. If the dough is really soft, refrigerate it to firm it. Divide the dough in half (about 160 grams). Cover the remaining dough. Shape the half into a round and then flatten it in the middle of the circle. Place another piece of wax paper on top and roll it evenly to fill in the circle. Step 11. Remove the top piece of waxed paper. Place the bottom of the tin on top of the dough. Step 12. 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, into the tart pan. If the dough has gotten soft at any point, refrigerate or freeze it to firm it up to make it easier to roll or flip.

This collage shows the sides of the dough being added to the tart pan with a rope of dough being rolled out, place on the side of half of the pan, the ends of the ropes covering the side of the pan joined and pressed against the rim.

Step 13. Divide the remaining dough in half again (about 80 grams each). Roll one piece into a 14" rope. Step 14. Place it inside the rim halfway around. Step 15. Repeat with the second piece of dough, overlapping the two edges. Step 16. Press the dough firmly against the rim of the pan.

This collages shows the pecan crust completed, the brown sugar, egg and egg yolk in a bowl, whisked together and the golden syrup added.

Step 17. Make sure the bottom edge is at a 90° angle is is firmly attached to the side crust. Freeze the crust until hard. Either wrap and store for later or bake as called for and set aside. If baking immediately, place on a parchment lined baking pan and bake as called for. Set aside while preparing the crust. Step 18. Place the brown sugar, egg, and egg yolk in a medium size bowl. Step 19. Whisk them together until completely blended. Step 20. Whisk in the golden syrup.

The final collage shows the rum, butter and salt added to the bowl, the toasted pecan halves lining the par baked crust in a single layer, the liquid poured over and the tart baked.

Step 21. Whisk in the cream, rum, butter, and salt completely. Step 22. While still on the baking pan, fill the crust with the toasted pecan halves. Place them in the pecan shell in an even layer. For the prettiest look, turn the halves right side up. Step 23. Whisk the filling one more time, and carefully and gently pour the liquid filling over the pecans. Submerge any pecans not covered with the filling. Step 24. Bake as called for. Cool. The Butter-Rum Pecan Tart can be served immediately, or it can be left in the tin, cooled completely, wrapped wel,l and frozen for a month or so.

Serve with whipped cream as on the recipe card.

Recipe FAQS

What is the difference between a pie and a tart?

Pies usually have a top of some kind. It can have two crusts, one on top and one on the bottom, or a crumb or streusel topping. They are also usually, but not always, deeper than a tart. A tart is distinguished by the lack of a top finish when baked, the sides of the pan are rippled, and it is shorter, in most cases, than a pie. They are often very rich.

Can a regular pie crust be substituted for the pecan crust?

It isn't advisable as the crust has to be partially baked. Regular pie crusts shrink during baking, but the tart crust, which is a short crust, doesn't if frozen first.

Where can things go wrong when making a Pecan Tart?

Using stale pecans, not toasting the nuts first, over or under baking, not par baking the crust, overfilling the crust, using the wrong crust can make a disappointing finished tart.

Storage and Freezing

The crust may be made and frozen in the pan, well wrapped, for a couple of months unbaked. Bake straight from the freezer as called for.

The tart as a whole can be frozen in the pan, well wrapped, for a couple of months also. Thaw the tart at room temperature. Warm it in a 350°F oven for 20 to 25 minutes to refresh it.

Expert Tips

  • Make sure the pecans are fresh. I buy them in the fall when they are and store them in the freezer to make sure they don't become rancid. At the bakery, we would toast 30# boxes of nuts all at once, replace them in their box when cooled, and store them in the freezer so they would be ready when we needed them. Worked perfectly.
  • Be sure to toast the pecans. It makes all the difference in the taste of the tart.
  • Individual, small bottles of most liquors and liqueurs can be purchased anywhere alcohol is sold. They contain ¼ cup, which is a bit more than needed for this recipe.
  • Please use dark rum (Meyer's Dark Rum is my go-to) for the best flavor. Lighter rums are too mild to carry the flavor.
  • Keep a small piece of the raw crust dough out and use it to patch the crust if it separates anywhere where it was joined. Just use a small spatula to smear a bit of the raw crust over the opening to seal it. It doesn't have to be baked again.
  • While I highly recommend Tate & Lyle's Golden Syrup, corn syrup or honey can be substituted.
  • Dark or light brown sugar can be used. Dark will give the best flavor to the tart.
A slice of the Butter Run Pecan Tart sists on a brown striped plate with a dollup of whipped cream.

More Tarts for Your Pleasure

A lot of work goes into each of my recipes, and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better.  It’s important and I appreciate it.  

A slice of the Butter Run Pecan Tart sists on a brown striped plate with a dollup of whipped cream.

Butter-Rum Pecan Tart Recipe

Helen S. Fletcher
This Butter-Rum Pecan Tart screams fall is just about here. Fresh pecans abound and are perfect for the amazingly easy tart. With Thanksgiving just around the corner, this could very well be that easy recipe you were looking for.  
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 523 kcal

Equipment

  • 9x¾" tart pan with removable bottom

Ingredients

Pecan Crust - it is easiest to toast all of the pecans at once and separate them as the recipe calls for.

  • 1 cup all-purpose flour (140 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • ¼ teaspoon table salt
  • ½ cup pecan halves (60 grams)
  • 6 tablespoons unsalted butter, cold (90 grams)
  • 2 tablespoons heavy cream

Butter-Rum Pecan Filling

  • ¼ cup dark brown sugar, packed (50 grams)
  • 1 large egg
  • 1 large egg yolk
  • ⅔ cup golden syrup
  • ⅓ cup heavy cream
  • 3 tablespoons dark rum
  • 3 tablespoons unsalted butter, melted (45 grams)
  • ¼ teaspoon table salt
  • 1 ½ cups toasted pecan halves (180 grams)

Whipped Cream Accompaniment

  • 1 cup heavy cream
  • ¼ cup powdered sugar ((32 grams)

Instructions
 

Pecan Crust - It will be easiest to toast all of the pecans at once using them as called for in the recipe.

  • Preheat the oven to 350°F.
  • Place the flour, sugar, salt and pecans in the bowl of a food processor. Pulse to coarsely cut in the pecans.
  • Cut the butter into smaller pieces and add to the processor. Pulse to cut in and mix well. It will look like sand.
  • Add the cream and pulse it in to make large crumbs. Take a bit between your fingers and press together. If it is too dry to stay together, add about 1 teaspoon cream at a time, pulsing it in.
  • Pour the dough out onto a work surface and push it together. Knead several times to make a smooth dough. Reserve a walnut size piece of dough. Divide it in half (about 160 grams). Cover the remaining dough. If at any time it becomes too soft to work, chill or freeze it to firm it up.
  • Using the bottom of the tart pan as a guide, draw a circle on a piece of waxed paper. Flip the paper over so the ink is on the bottom.
  • Place half of the dough in the center of the circle and flatten it. Place another piece of waxed paper on top and roll it out evenly to fit the circle. If there is a bit of overhang, trim it off.
  • Remove the top piece of waxed paper. Place the bottom of the tart pan on top of the dough.
  • Flip the dough over, so the bottom of the pan is on the work surface and the waxed paper is on top. Remove the paper. Place the pan bottom, dough side up, in the tart pan. If the dough seems too soft to flip, chill or freeze it for a few minutes to firm it up.
  • Divide the remaining piece of dough in half again (about 80 grams each). Roll one piece into a 14" rope. Place it halfway around the inside of the tart pan rim. Repeat with the second piece of dough, making sure the edges overlap.
  • Press the overlapping edges together very well. Press the ropes into the side of the pan and connect it to the bottom crust. Make sure the bottom edge is at a 90° angle and is firmly attached to the bottom crust.
  • Freeze the crust hard before baking it. 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 and almost done. If the crust separates at any joint, take a small piece of the reserved dough and patch it using a small metal spatula or the back of a teaspoon. There is no need to bake again. Set aside while making the filling.
  • Reduce the oven temperature to 325°F.

Butter-Rum Pecan Tart Filling

  • Whisk together the brown sugar, egg and egg yolk in a medium size bowl.
  • Whisk in the golden syrup until thoroughly mixed, followed by the rum, butter and salt.
  • Line the almost baked bottom crust, still on the baking sheet, with the toasted pecan halves in a flat layer. For the prettiest look, turn the halves right side up. Whisk the filling one more time and pour it gently over the pecans. Submerge any pecans if they are not coated with the filling.
  • Bake in the center of the 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 tart. It can be served immediately with the whipped cream or it can be left in the tin, wrapped well, and frozen for a month or so.
  • When ready to serve, thaw the tart at room temperature. Warm it in a 350°F oven for 20 to 25 minutes to refresh it.

Whipped Cream Accompaniment

  • Combine the cream and powdered sugar in the bowl of a mixer fitted with the whisk attachment. Whip to soft to medium peaks. This may be done the day before or early in the day. Place it in a covered container and refrigerate.

Notes

There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
 
As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
 Unless otherwise noted, salt refers to table salt.
­­­­­­­­­Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
__________________________________________________
Make sure the pecans are fresh. I buy in the fall when they are and store in the freezer to make sure they don't become rancid. At the bakery, we would toast 30# boxes of nuts all at once, replace them in their box when cooled and store them in the freezer so they would be ready when we needed them. Worked perfectly.
Be sure to toast the pecans. It makes all the difference in the taste of the tart.
Individual, small bottles of most liquors and liqueurs can be purchased anywhere alcohol is sold. They contain ¼ cup which is a bit more than needed for this recipe.
Please use dark rum (Meyer's Dark Rum is my go-to) for the best flavor. Lighter rums are too mild to carry the flavor.
Keep a small piece of the raw crust dough out and use it to patch the crust if it separates anywhere where it was joined. Just use a small spatula to smear a bit of the raw crust over the opening to seal it. It doesn't have to be baked again.
While I highly recommend Tate & Lyle's Golden Syrup, corn syrup or honey can be substituted. 
Dark or light brown sugar can be used. Dark will give the best flavor to the tart.
 

Nutrition

Serving: 10servingsCalories: 523kcalCarbohydrates: 42gProtein: 5gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 86mgSodium: 136mgPotassium: 145mgFiber: 2gSugar: 31gVitamin A: 865IUVitamin C: 0.4mgCalcium: 49mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
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Comments

    5 from 3 votes

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  1. Pam B says

    5 stars
    This was a huge hit at Thanksgiving dinner this year. All of your recipes look wonderful but this is the first I've tried and it was delicious. I'm going to try your pumpkin cheesecake tart for a Christmas dinner I'm attending. Trust it will get the rave reviews that this recipe did

    Reply

    • Helen S Fletcher says

      I hope it will too.

      Reply

  2. Oliver says

    Can this recipe be made as a pie and what made you decide to make this as a tart?

    Reply

    • Helen S Fletcher says

      Hi Oliver, You would have to double the filling for a pie and bake it longer. I favor tarts because I just like them and they don't have as many calories as pies. They are usually richer.

      Reply

  3. Lynn Fiorante says

    5 stars
    Simply delicious!

    Reply

    • Helen S Fletcher says

      Hi Lynn, Simply thank you!

      Reply

  4. CG says

    5 stars
    I cant wait to try this recipe, it sounds scrumptious

    Reply

  5. Helen S Fletcher says

    1. (Edit)
    What a great tart, my guests really enjoyed it. I made a mistake of not lowering the temp. and it still came out great, because I kept an eye on it and took it out of the oven when it looked done.
    Reply Helen S Fletcher says
    December 24, 2023 at 10:24 am
    (Edit)
    Hi Oliver. So happy it went well. Lucky guests you have. What did you do about the rum?
    Reply
    2. Kathleen Armstrong says
    November 28, 2023 at 5:50 am
    (Edit)
    I made this amazing and delicious tart this Thanksgiving. My husband likes pecan pie, and we agreed this is so much better. The flavor and texture are just perfect, not cloyingly sweet like a pecan pie can be. The dough for the crust is really easy to work with. I love your technique for assembling it into the tart pan. Thanks for your helpful photos. As always the visuals let me know I’m following your directions to a T. Thanks for another perfect recipe. The whipped cream took it over the top.
    Reply
    o Helen S Fletcher says
    November 28, 2023 at 7:00 am
    (Edit)
    Hi Kathleen, so happy to hear you and your husband enjoyed the tart. I think I love tarts for the very reason they are usually not as sweet as pies....and you are right - pecan pie is one of the sweetest.
    Reply
    3. Mary Lou says
    November 09, 2023 at 9:22 am
    (Edit)
    Hello Helen,
    I was wondering what temperature you par bake the pecan crust? I don’t see it in the instructions. This tart looks just wonderful and I appreciate how you showed us how to make the tart crust easier to make. In fact I want to let you know that I enjoy your website and all your recipes. I recently bought three of your cookbooks as I’m keeping one and giving two as gifts for Christmas. Thanks again. If you can, please leave a star rating. It helps a lot.
    Reply
    o Helen S Fletcher says
    November 09, 2023 at 2:48 pm
    (Edit)
    Hi Mary Lou, The temperature is 350°F for about 25 minutes after freezing. The temp and time are right above the Pecan Crust ingredients. Make sure the crust is almost fully baked as it won't bake much more when filled. Thank you so much for your kind words and the books.
    Reply
    4. Andrea Parks says
    November 07, 2023 at 9:04 am
    (Edit)
    How would I make this to give as a gift? A disposable pie plate?
    Reply
    o Helen S Fletcher says
    November 07, 2023 at 9:12 am
    (Edit)
    Hi Andrea, This can be made in the tart pan, then released and put on a cake board for the best presentation. To keep it from sliding around on the board, put a little corn syrup or honey in the middle of the cake board and place the tart on it. Cake boards can be found on Amazon. The gold ones are good for presentation. That would be my first choice. The disposable pie plate would work also but not look as good. This is my biased opinion as I don't like foil tins. But they are better than nothing and you are wonderful for wanting to gift this. The important thing is you are a generous friend.
    Reply
     Andrea says
    November 08, 2023 at 7:17 pm
    (Edit)
    Thank for your input
    Reply
     Helen S Fletcher says
    November 09, 2023 at 6:22 am
    (Edit)
    You're welcome.
    Reply

    Reply

  6. Kathy Parathyras says

    Hi Helen,
    Would it be okay to grease the tart pan?
    I love and appreciate your recipes for all the helpful hints and tips!
    My mom was from England and she used Lyle's for so many things. Thanks for the memory.

    Kathy Parathyras

    Reply

    • Helen S Fletcher says

      Do not grease the tin in any way or the crust will slide down during baking. Additionally, this is a butter based crust which release beautifully. Love Lyle's. I always sneak a spoonful when I use it!

      Reply

  7. Barbara says

    I won’t rate it until I have tried it, but I know this will be a five star recipe! I’ll make it and be back with my review.

    Reply

  8. Shelley Dutro says

    My parents owned a pecan orchard. My mother discovered this recipe when it first came out. It became our traditional Thanksgiving Pecan Pie from then on (over 40 years!) My sister and I both make it, as do our daughters.

    We, too, cut the rum down. I also chop my pecans. The halves are pretty, but not practical. Toasting is a must for all the flavor. Finally, the dough can be rolled out and placed in a traditional pie pan; it works just as well.

    Reply

    • Helen Fletcher says

      How lucky you were to grow up with a pecan orchard, Shelly. I do like the looks of the pecan halves, and I'll bet I can get the placed in the shell as quickly as you can chop. It is just a matter of how you like it. Certainly no right or wrong. This is a fantastic tart, no matter how you make it.

      Reply