Recipe courtesy of Tanya Holland
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Pecan Tart
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
10 to 12 servings
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
10 to 12 servings

Ingredients

  • Pastry pie dough for 1 (9-inch) pie pan or (10-inch) tart shell
  • 1 cup granulated sugar
  • 2/3 cup light corn syrup
  • 2 tablespoons dark rum
  • 1/2 stick unsalted butter, softened
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups pecan halves

Directions

In a saucepan, combine sugar, corn syrup, rum, and butter. Bring to a boil, then let cool until lukewarm. Beat eggs 1 at a time into this mixture, then add remaining ingredients. Fill tart shell and bake in a preheated 350 degree oven for 50 minutes.

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