Maple Tart With Toasted Pecans

• Pastry for a 1-crust 9-inch straight-sided tart
• 1 cup pecan halves
• 3 eggs, ligthly beaten
• 1/2 cup molasses
• 1 cup pure maple syrup
• 3 tablespoons dark rum
• 4 tablespoons melted unsalted butter
• 3 eggs, lightly beaten
• 3/4 cup heavy cream, whipped
• 1/2 cup chopped pecans

1. Preheat oven to 425 degrees.
2. Roll out the pastry, fit it into a straight-sided tart shell, prick it and line it with a sheet of foil.
3. Weight it with dry beans or pastry weights.
4. Bake about eight minutes, until it looks dry but has not colored.
5. Remove the foil and weights, bake it another 10 minutes and remove from the oven.
6. Put the pecan halves on a baking sheet, place in the oven and toast about five minutes.
7. Watch them carefully so they do not burn.
8. Spread the toasted pecan halves over the bottom of the tart.
9. Put the chopped pecans on a baking sheet in the oven and toast for five minutes.
10. Remove from the oven.
11. Reduce oven temperature to 375 degrees.
12. Mix the molasses, maple syrup, rum, melted butter and eggs together.
13. Stir in the toasted chopped pecans.
14. Pour this mixture over the pecan halves in the pastry shell.
15. Bake 35 to 40 minutes, until the filling is fairly firm.
16. Serve cooled to room temperature, with whipped cream.

pastry, pecan halves, eggs, molasses, maple syrup, dark rum, butter, eggs, heavy cream, pecans

Taken from cooking.nytimes.com/recipes/260 (may not work)