Pecan Tarts Rum Recipes

RUM BUTTER TARTS WITH TOASTED PECANS RECIPE - (3.3/5)

Steps:

• 1. Combine flour and salt in a medium bowl. Cut in butter and lard until butter pieces are about the size of small peas. Stir lemon juice into 2 tbsp (25 mL) water. Stir into flour mixture, adding up to 1 tbsp (15 mL) more water if needed to just moisten. Press together to form a ball of dough; then flatten, wrap and chill for 30 minutes. 2. Coat cups of a standard 12-cup muffin pan generously with cooking spray or lightly butter. Roll out pastry until thinner than usual for pie crust, about 1/8-inch (0.5-cm) thick. Use a 3-inch (8- cm) cookie cutter (or upturned glass) to cut into rounds. Press into cups forcing dough two-thirds to three-quarters up sides. Use scraps to fill in any breaks, low sides or thin parts. Freeze 10 minutes while making filling. 3. Preheat oven to 400ºF (200ºC). 4. Beat egg lightly with a fork. Gradually add brown sugar, corn syrup, rum, vanilla and melted butter. Stir until smooth. Divide ¼ cup (50 mL) nuts among homemade shells or ½ cup (125 mL) among frozen purchased shells; spoon in filling. Bake 15 minutes or until filling is bubbly and browned. Cool in pans on racks; then run a knife around edges of tarts. Remove tarts from pans. Covered tarts keep for a day or 2 at room temperature and freeze well.

PECAN TART

Steps:

• 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.;

PECAN TART

Steps:

• 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.

PECAN TARTS RUM

Steps:

• Roll out each disk of dough 1/8 inch thick on a lightly floured surface and cut out six 7-inch rounds. Fit rounds into tart pans with removable bottoms measuring 4 inches across top and 3/4 inch deep and roll a rolling pin over pan edges to trim excess dough. Pastry shells may be prepared 5 days in advance and kept covered and frozen on a baking sheet. Let shells stand at room temperature 10 minutes before continuing with recipe. Preheat the oven to 375°F with a baking sheet on middle rack.
• In a bowl whisk together syrup, eggs, salt, rum or vanilla, and butter. Divide pralines among shells and pour in syrup mixture. Arrange pecan halves on praline mixture and press pecans to coat with mixture.
• Bake tarts on preheated baking sheet 20 to 25 minutes, or until tops are golden brown.

TINY PECAN TARTS

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

PECAN TARTS

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

PECAN TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
• Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
• In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
• Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

PECAN, APPLE AND RAISIN TARTLETS WITH RUM CREAM

Steps:

• Combine apples, brown sugar, raisins, water and 1 tablespoon rum in heavy medium saucepan. Cover and cook over medium heat until apples are tender, stirring until occasionally, about 15 minutes. Cool apple mixture completely.
• Preheat oven to 400°F. Roll out pastry to 10-inch square. Cut out four 4 1/2-inch pastry rounds, using 1-pound coffee can or individual tart pan bottom as guide (reserve remaining pastry for another use). Press 1 tablespoon pecans in center of each round, leaving border. Transfer rounds to baking sheet. Spoon 1/4 of apple mixture onto each round, leaving 1/2-inch border.
• Bake tartlets until brown on bottom and puffed at edges, about 20 minutes. Let cool 15 minutes. Beat cream, powdered sugar and remaining 1 tablespoon rum in medium bowl until stiff peaks form. Serve tartlets with rum cream.

MARTHA'S PECAN TART

Steps:

• Preheat oven to 375 degrees. Line crust with parchment paper and fill with dried beans or pie weights; transfer to oven. Bake until edges are set and golden, about 15 minutes. Carefully remove paper and beans or weights and continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Whisk together eggs in a large bowl. Add brown sugar, molasses, corn syrup, and salt; mix to combine. Stir in butter, vanilla, and zest until thoroughly combined. Add chopped pecans and stir to combine.
• Pour filling into tart shell. Neatly arrange pecan halves in rows over filling and transfer to oven. Bake until pastry is lightly browned and filling is set, about 45 minutes. Let cool completely on rack before cutting and serving. Serve with freshly whipped cream.

PECAN CHOCOLATE TART

Steps:

• Roll out the dough 1/8 inch thick on a lightly floured surface, fit into a 10-inch tart pan with a removable fluted rim, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes. Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
• In a heavy saucepan combine the brown sugar and the syrup, bring the mixture to a boil, stirring, and simmer it for 5 minutes. Let the mixture cool until it is no longer bubbling, add the butter, and stir the mixture until the butter is melted. In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a slow stream, whisking. Add the pecans to the shell, pour in the egg mixture, and if necessary tap down the pecans to coat them with the egg mixture. Bake the tart in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until the crust is pale golden, let it cool, and serve it warm with the banana rum ice cream.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

PECAN-RUM BARS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray (do not use dark pan).
• In medium bowl, beat 1 cup butter and 1 cup brown sugar with electric mixer on low speed until creamy. Stir in flour. Press evenly in pan.
• Bake 12 to 14 minutes or until edges are golden brown and center springs back when touched lightly.
• Meanwhile, in medium bowl, mix all filling ingredients except pecans. Stir in pecans. Pour over crust, spreading pecans evenly.
• Bake 12 to 15 minutes or until filling is set. Cool completely, about 1 hour.
• In small bowl, mix icing ingredients (add additional rum or water, 1/2 teaspoon at a time, if icing is too thick to drizzle). Drizzle icing over bars. For bars, cut into 8 rows by 4 rows.