Rum Pecan Tart

Pastry
11/3 cups (235 grams) plain flour
1/2 tsp sea salt
1/2 cup chilled unsalted butter (125 grams)
3 tbs ice cold water
23cm tart tin (spring form removable sides)

Filling
2 large eggs
1/2 cup sugar (125 grams)
1/4 tsp salt
1/4 tsp ground cinnamon
2/3 cup molasses
2 tbs unsalted melted butter
2 tbs good quality rum (Mt Gay)
11/4 cups (220 grams) pecan halves

Procedure
In a food processor combine the flour and salt and pulse briefly to blend. Cut the butter into 8 pieces and distribute evenly over the flour and pulse 10 times until the mix resembles soft bread crumbs. Pour the ice water over the surface and pulse 7 more times. The dough will appear rather loose but should hold together when pressed between your fingers. Shape the dough into a disc about 2cm thick, wrap in cling wrap and refrigerate for at least 30 minutes or even overnight.

Pre-heat the oven to 180 degrees Celsius. On a lightly floured work surface roll out the pastry until about 30cm in diameter and 3mm thick. Roll the pastry loosely around the rolling pin and then carefully unroll it over the top of a 23cm tart tin. Allow the excess to drape over the sides. Press the pastry gently into the bottom and sides of the pan and then roll the pin across the top of the pan to trim off the excess pastry.

For the filling, use your electric mixer on medium speed and in a bowl beat together the eggs, sugar, salt and cinnamon until smooth. Add the molasses, butter and rum and beat until thoroughly combined. Stir in the pecans and pour the filling into the prepared tart shell. Bake until a knife inserted near the centre comes out clean, 45-50 minutes. Transfer to a wire rack and leave to cool for 10 minutes, then remove the pan sides and allow to cool completely. Carefully slide the tart off the pan bottom onto a serving plate.

Serves 6

Degree of Difficulty 2