Pumpkin Pecan Tart with a Butter Rum Sauce

 

This is very rich and decadent desert that I am sure you will find irresistible. It does take a little bit of time to create but in the end it is well worth it. While cooking your home will smell so good, I started making this Saturday morning and my daughter came down saying the aroma woke her up and was making her hungry. I love incorporating Pumpkin into many recipes this time of the year.  I also love to use fresh apples and once the pumpkin is gone I will turn my sights on apples, and apple pie! As for the Pumpkins, if you have never considered cooking with pumpkin I highly recommend you try.  There is nothing more rewarding than making a recipe and knowing it was created by you and not from a can or box. Pumpkins are very adaptable in their uses for cooking. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Often, it is prepared into pie, various kinds of which are a traditional staple of the American Thanksgiving/Autumn holidays.  Don’t be daunted by making the crust yourself,  it is fairly easy and if you do it first you can let it sit in the fridge while you prepare the other ingredients. To make home made Pumpkin puree click here!

Pie Crust

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick)
  • 3 to 4 tablespoons cold water

Pumpkin Filling

  • 1 cup cooked pumpkin purée
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons sugar
  • 1 large egg, beaten until frothy
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground allspice
  • Pinch of ground nutmeg

Pecan Syrup

  • 3/4 cup sugar
  • 3/4 cup dark corn syrup
  • 2 small eggs
  • 1 1/2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 3/4 cup pecan pieces

Rum Butter Sauce

  • 4 tablespoons unsalted butter (1/2 stick)
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 tablespoon very hot water
  • 1/4 cup heavy cream
  • 1/4 cup your favorite Rum

Pie Crust


Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal.

Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.

Once you remove the dough to use, knead it with your hands on a floured surface to make it more malleable.

Pumpkin Filling
Combine all the ingredients thoroughly in a medium bowl; set aside.

Pecan Syrup
Combine all the ingredients thoroughly in a medium bowl; set aside.

Assembly
Preheat the oven to 325°F. Grease a 9-inch spring form cake pan.

Roll out the dough on a lightly floured work surface to 3/16 inch.

Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan.

Press firmly in place, it is OK if the edges are different heights, once cooked we will trim the edge down.

Chill for 15 minutes.

Spoon the Pumpkin Filling into the pan, spreading evenly to distribute.

Gently pour the Pecan Syrup on top, using a knife swirl the pecan syrup through the pumpkin.

Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Rum Butter Sauce.

Rum Butter Sauce
Melt the butter in the top of a double boiler set over gently simmering water. If you don’t have a double boiler, you can use a metal bowl over a pot.

Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and Rum.

 

Enjoy the recipe and as always if you use it please let me know what you thought!
Bon Appétit

 

LauraLovingLife

6 thoughts on “Pumpkin Pecan Tart with a Butter Rum Sauce

  1. Pingback: Apple Crumble Pie « LauraLovingLife

  2. Pingback: French “Canadian” Tourtière | LauraLovingLife

Let me know what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s