Southern pecan pie tart recipe is an elegant holiday dessert! The best pecan tart recipe is easy and delicious with a simple pecan tart crust! It's sure to be your go-to pecan pie recipe from now on!
Preheat oven to 350°F and place pie crust into a 9-inch tart pan. Press into bottom and sides of the pan and remove crust overhang. Place crust in fridge to chill while you prepare the filling.
1 pie crust
In a bowl, whisk together corn syrup, brown sugar, egg, butter, vanilla, salt, and rum (if using). Whisk until smooth.
4 tablespoon unsalted butter, ½ cup light corn syrup, ½ cup light brown sugar, 2 large eggs, 2 teaspoon pure vanilla extract, 2 tablespoon dark rum, ¼ teaspoon salt
Add pecan chips to the rest of the filling ingredients and stir to combine. Pour into prepared crust. Add pecan halves on top in desired pattern.
½ cup pecan chips, 1 cup pecan halves
Bake for 45-50 minutes or until filling is bubbling and edge of crust is golden brown.
Allow to cool on a wire rack at least 15 minutes before slicing. Serve warm or room temperature with whipped cream or ice cream.
Video
Notes
Rum: I used Doctor Bird Jamaica Rum, which is the same rum I used in my brown butter rum cake. You can use any spiced rum, dark rum, or light rum that you enjoy, or swap it for bourbon!If you prefer not to use rum, you can just add another teaspoon of vanilla extract!