For the crust
- 2 ½ cups all-purpose flour
- ½ cup butter chilled and cut into small pieces
- ½ cup vegetable shortening we use Crisco
- 1 teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons ice cold water
For the pecan filling
- 250 grams pecans
- 2 medium eggs
- ½ cup corn syrup not dark
- ¼ cup light brown sugar loosely packed
- ¾ teaspoon vanilla extract
- 1 tablespoon rum
- ⅛ cup butter melted and cooled
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
Make the crust
- In a bowl, stir together the flour, salt and sugar. Add the butter and shortening.
- Cut the butter and shortening into the flour (I do this by rubbing with my fingers) until the mixture resembles coarse crumbs.
- Add ice cold water, little by little, mixing as you go until the dough can be gathered into a ball. The dough should NOT be sticky.
- Roll the dough into a thick disc.
- Wrap the dough in cling film and keep in the fridge.
Make the filling
- 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.
Assemble and bake
- Take the crust dough out of the fridge and divide into two portions.
- Roll each portion between two large pieces of baking (wax) paper, starting at the center and rolling outward in all directions. Keep rolling until the dough is less than a quarter of an inch thick.
- Take one of the rolled crusts and lay on a tart pan. 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.