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Last Updated on November 20, 2020 by Chenée Lewis
Pecan pie is a classic Thanksgiving pie, especially for those (like me) who don’t love traditional pumpkin pie. Thankfully for me, there’s my pumpkin mousse pie and my sweet potato pie as alternatives, and of course, this pecan pie tart! It’s my go-to pecan pie recipe, scaled down to a tart pan for a smaller-batch dessert with a more elegant presentation. It’s perfect for your low-key Thanksgiving celebrations and special dinners all throughout the holiday season!
This pecan pie tart has all the amazing rich, buttery, vanilla flavors of a standard pecan pie, with an added flavor boost from spiced dark rum to add dimension and depth! If you’ve made a bourbon pecan pie before, adding rum to this pecan pie tart has a similar effect. But to me, an aged spiced rum works better with the flavors of the pecans and pure vanilla extract. So let’s get into what you’ll need to make this pecan pie tart!
Tart Pan with Removable Bottom
You’ll need a tart pan for this recipe — If you’ve followed my blog so far, you know I LOVE my tart pan. It’s nonstick, the removable bottom makes it so easy to slice and serve from, and the fluted edges are instant elegance! This pan makes it so easy to make a super fancy-looking dessert that will really impress your guests, so you know I had to use it for my pecan pie tart! It takes this classic southern dessert up just a notch and makes it perfect for a special occasion. So the first step in making this pecan pie tart is picking up a 9-inch tart pan if you don’t have one already! Once you’ve got your pan, let’s take a look at the ingredients you’ll need!
- pie crust – as always, I used my flaky all-butter pie crust recipe for this pecan pie tart. You can also use your favorite homemade or store-bought roll-up pie crust as well.
- melted butter – you can also brown your butter for an added rich, nutty flavor, but I’ve found that it doesn’t make a big difference in flavor in this tart.
- pecans – we’re using both pecan halves and finely chopped pecans in this recipe, so that we can have pecans throughout our filling and also neatly arranged on top for that stunning pecan pie look!
- light corn syrup – if you can’t find corn syrup, you can also use maple syrup as an alternative. It will give a slightly different texture and a stronger maple flavor, but it should still work!
- brown sugar – I typically use light brown sugar in this recipe, but either light or dark would be great!
- eggs – the eggs help to produce that sweet filling that is the signature flavor and texture of pecan pie!
- pure vanilla extract – I always say this, but make sure that your vanilla extract is a good quality extract! Here’s one that I love.
- spiced dark rum – this is optional, but a little dark or spiced rum adds a rich flavor complexity that I love in this pecan pie tart!
- salt – a very important part of this recipe, salt offsets some of the sweetness and brings out the flavors even more.
I mentioned above that you definitely should use a 9-inch tart pan with a removable bottom for this tart. Here are a few other tools you might want to use:
If you’re loving this pecan pie tart recipe, you should definitely check out some of my other pie and tart recipes! I love this no-bake cannoli tart because it’s got all the flavors of cannoli filling in an easy graham cracker crust with a hint of cocoa.
Or try my brown butter peach crumb tart, a lovely layered tart with the rich flavors of brown sugar, brown butter, and juicy peaches. It’s definitely a must-bake!
Equipment you may need
- Preheat oven to 350°F and place pie crust into a 9-inch tart pan and remove crust overhang. Place crust in fridge to chill while you prepare the filling.
- In a bowl, whisk together corn syrup, brown sugar, eggs, butter, vanilla, salt, and rum (if using). Whisk until smooth.
- Add chopped pecans to the rest of the filling ingredients and stir to combine. Pour into prepared crust. Add pecan halves on top in desired pattern.
- Bake for 45-50 minutes or until filling is bubbling and edge of crust is golden brown.
- Allow to cool at least 15 minutes before slicing. Serve warm or room temperature with whipped cream or ice cream.
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