Pecan Rum Tart

Pecan Rum Tart
Photo by Scott Phillips


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

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