Pecan Rum Tart

Pecan Rum Tart
Photo by Scott Phillips


  • ¼ cup packed brown sugar
  • 2 large eggs
  • Pinch table salt
  • ½ cup dark corn syrup
  • 1 tsp. pure vanilla extract
  • 1 disk (½ recipe) Butter Pie Dough
  • 6 oz. (1-½ cups) pecans, coarsely chopped
  • + 2 more ingredients
    • 2 Tbs. unsalted butter, melted
    • 2 Tbs. dark rum

On a lightly floured surface, roll the dough disk into an 11-inch round that’s 1/8-inch thick (trim an edge to check thickness). Fold the dough in half and ease it into a 9-1/2-inch tart pan with a removable base, unfold it without stretching it, and press the dough firmly into the sides of the p...

View full recipe at Fine Cooking


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