Equipment
Ingredients
Crust
- 1 shortcrust pastry
Filling
- 240 g pecan halves
- 120 g chopped pecans
- 3 eggs, lightly beaten
- 168 g molasses
- 329 g maple syrup, pure
- 45 ml dark rum
- 55 g unsalted butter, melted
Topping
- 180 ml heavy cream, whipped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 799 kcal
- Protein
- 12 g
- Carbohydrates
- 83 g
- Fat
- 48 g
- Fiber
- 5 g
- Sugar
- 43 g
- Sodium
- 47 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 23 g
- Polyunsaturated Fat
- 11 g
- Cholesterol
- 110 mg
- Potassium
- 673 mg
- Calcium
- 150 mg
- Iron
- 4.5 mg
- Magnesium
- 127 mg
- Phosphorus
- 230 mg
- Zinc
- 3.3 mg
- Vitamin A
- 171 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.68 mg
- Riboflavin
- 0.92 mg
- Niacin
- 3.3 mg
- Folate
- 98 mcg
- Water
- 57 g
- Alcohol
- 2 g
Sources: USDA FoodData Central
Method
Preheat the oven to 218°C (425°F).
Roll out the pastry and fit it into the 23cm (9-inch) tart pan.
Prick the bottom of the pastry with a fork, line with foil, and fill with pastry weights.
Bake the crust at 218°C (425°F) for 8 minutes until the edges are set.
Remove the foil and weights and bake for 10 more minutes until the bottom is dry.
Toast the pecan halves and chopped pecans on separate baking sheets for 5 minutes at 218°C (425°F).
Reduce the oven temperature to 190°C (375°F).
Spread the toasted pecan halves evenly across the bottom of the pre-baked tart shell.
In a medium bowl, whisk together molasses, maple syrup, rum, melted butter, beaten eggs, and chopped pecans.
Pour the liquid mixture over the pecan halves in the tart shell.
Bake at 190°C (375°F) for 35 to 40 minutes until the filling is firm and set.
Allow the tart to cool to room temperature before slicing and serving with whipped cream.
Chef's Notes
- For an extra depth of flavor, lightly toast the pecan halves and chopped pecans. This can be done in a dry skillet over medium heat or in the oven until fragrant and slightly darkened.
- Ensure your eggs are at room temperature before whisking them into the filling. This helps them emulsify more easily with the other liquid ingredients, creating a smoother, more consistent custard.
- Blind baking the tart shell is crucial for preventing a soggy bottom. Make sure the pastry is fully dry and lightly golden before adding the filling.
- The rum adds a wonderful complexity, but don't be tempted to overdo it. The flavor should complement, not overpower, the maple and pecan notes.
- Allow the tart to cool completely before slicing. This allows the filling to fully set, ensuring clean slices and a better texture.
Storage
Refrigerator: 4 days — Cover tightly to prevent the crust from absorbing odors.
Freezer: 1 month — Wrap well in plastic and foil.
Reheating: Serve at room temperature or warm slightly in a 150°C (300°F) oven for 10 minutes.
Troubleshooting
Soggy bottom crust
Cause: The pastry was not blind-baked sufficiently or the filling was added while the shell was too hot.
Fix: Cannot be fixed once filled.
Prevention: Ensure the pastry looks dry and matte after the second blind-bake stage.
Burnt pecans
Cause: Nuts were toasted too long or at too high a temperature.
Fix: Discard burnt nuts and toast a new batch; bitterness cannot be removed.
Prevention: Check pecans at the 3-minute mark during toasting; they brown very quickly.
Cultural Context
This Maple Pecan Tart with Rum is a rich and decadent dessert rooted in American culinary traditions, particularly those celebrating the bounty of autumn and the holidays. It draws inspiration from classic pecan pie but elevates it with the deep, complex flavors of maple syrup and the warming notes of dark rum, making it a popular choice for Thanksgiving and Christmas gatherings.
