Print Recipe | Back to Recipe Home
SUBMITTED BY: Unknown
1 recipe pate brisée
1cup pecan halves
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
¾ cup dark corn syrup
2 tablespoon butter, melted and cooled
1 tablespoon dark rum
1 teaspoon vanilla
Heat oven to 425°F.
Roll out crust to 11-inch circle; line a 9-inch tart pan with crust.
Trim edges and line with foil or parchment. Partially bake crust by weighing with dried beans or pie weights; bake for 12 to 14 minutes or until set.
Remove foil and weights; bake and additional 3 to 4 minutes or until crust appears dry.
Remove and let cool on wire rack while preparing filling; sprinkle with pecan halves. Reduce oven temperature to 325°F.
Prepare filling by combining brown sugar, flour and salt in medium mixing bowl.
Whisk in corn syrup, eggs, butter, rum and vanilla until blended.
When oven has cooled to 325°F, place crust lined tart pan on shallow 10 x 15-inch baking pan.
Pour filling into tart pan; bake for 30 to 25 minutes or until just set.
Remove and let cool.