Pecan Rum Tart

Pecan Rum Tart
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network