Make the pie crust, wrap in cling film and chill for at least an hour.
Preheat the oven to 350F.
Prepare two six-inch tart pans with removable bottom.
Divide the pecans into two portions. Roughly chop one portion.
Make the filling. In a mixing bowl, whisk together the eggs, corn syrup, light brown sugar, vanilla extract, rum, butter, salt and cinnamon.
Take the crust out of the fridge, divide into two portions and roll each portion into 1/4 inch thickness.
Take one of the rolled crusts and lay on a tart pan (see a trick). Tuck in the sides then press around the edges to remove the excess. Do the same with the second rolled crust and tart pan.
Spread the chopped pecans on the crust.
Pour the filling over the pecans. DO NOT fill to the brim.
Take the whole pecans and arrange on top of the filling.
Bake at 350F for 25 to 30 minutes.
Cool the pecan tarts before removing from the pans.
Serve the pecan tarts warm, at room temperature or chilled.
If you're not serving the pecan tarts immediately, cool completely, wrap in cling film and keep in the freezer. Thaw slowly on the counter before serving.Excess pie crust dough may also be wrapped in cling film and kept in the fridge for use on other baking projects.Alex's old-fashioned pecan tarts is based on a recipe from Sally's Baking Addiction.
Old-fashioned Pecan Tart printed from for personal use only. Not for republication nor distribution.