Maple Pecan Tart with Vanilla Rum Whipped Cream


This is a my most requested dessert at Thanksgiving. A family favorite on both sides. Making it is a snap! Delicious and really pretty! ~Amy

This is my most requested dessert at Thanksgiving. A family favorite on both sides. Making it is a snap! Delicious and really pretty!
~Amy

Maple Pecan Tart with Vanilla Rum Whipped Cream

Crust:
11 inch tart pan
1 unbaked pie crust

On a lightly floured board, roll crust thin to fit tart pan. Set aside.

Filling:

1/2 cup maple syrup
1/2cup light corn syrup
3 eggs
2/3 cup sugar
3 tbsp butter, melted
1/2 tsp vanilla extract
1/2 tsp rum extract
Pinch of salt
2-2 1/2 cups pecan halves

In a medium sized bowl, whisk together all ingredients, except pecan halves. When well blended, pour into prepared crust. Place pecans on top in a circular pattern starting from the outer circle working towards the center.

Bake at 325 for 40-45 minutes or until golden brown and the center surface springs back when touched. Remove and cool.

Vanilla Rum Whipped Cream

2 cups heavy whipping cream
1/2 cup confectioners sugar
1 tsp vanilla extract
1/2 tsp rum extract

With an electric mixer, beat until soft peaks.

Makes 8 servings

Recipe by Amy Richardson

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