Yield: Yields one 9-1/2-inch tart.
By turning traditional pecan pie into a shallow pecan rum tart, the nuts stay crisp and toasty on top and the brown sugar-rum filling is sweet without being cloying. My favorite brand of rum for the pecan filling is Meyer’s Dark Jamaican.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I too have been making this Pecan Rum Tart for the holidays for years and was so happy to find the recipe on finecooking.com after losing my copy when moving this year. I've never been a pecan pie fan but this tart is wonderful! Everyone loves it! And be sure & make the butter pie dough for the crust.
I used to be one of those to pick around a pecan pie because there was always just too much goo filling, but not with this tart. It is just a perfect balance of crust, filling and nuts! A must try for any lover of nuts.
I have been making this pecan tart recipe for Thanksgiving since it first appeared in the Fine Cooking magazine. It is the hit of the night. I have been asked to make two this year. I actually don't add the rum...but nevertheless, it is to die for!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?