Pecan Rum Tart
This delicious variation on pecan pie has a puff pastry crust and a crunchy rum-scented filling, glazed with apricot and dusted with confectioner’s sugar. The tart may be made up to 8 hours in advance, but do not glaze or dust with sugar until just prior to serving.
- Unsalted Butter - 1/2 cup (1 stick) at room temperature
- Granulated Sugar - 1-1/4 cups
- Eggs - 4, separated
- Crème Fraiche - 1 tablespoon
- Rum - 2 tablespoons
- Vanilla Extract - 1 tablespoon
- Pecans - 2 cups, chopped, toasted
- Puff Pastry - 1 fully baked 10-inch puff pastry crust made from frozen puff pastry
- Apricot Jam - 1-1/2 cups
- Confectioner’s sugar for dusting
Preheat the oven to 350 F. Place the butter and sugar in a medium bowl and beat until light and fluffy. Beat in the egg yolks, crème fraiche, rum, and vanilla. Fold in the chopped pecans and set aside.
In a deep bowl, beat the egg whites until stiff peaks form. Fold the egg whites gently into the nut mixture.
Pour the batter into the pastry shell and bake in the preheated oven for about 30 minutes, or until the tart is puffed and set in the middle. Let cool. Place the apricot jam in a small saucepan over low heat, stirring occasionally, until the jam is melted. Strain the melted jam through a fine-meshed sieve over a bowl and discard the solids. Let cool.
Just before serving, spread the apricot glaze over the top of the tart, dust with confectioner’s sugar, and serve.