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.
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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!
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