Pear Tart with Brown Butter, Rum, and Pecans

• 3 large eggs
• 1/4 cup (35 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3 tablespoons (45 ml) dark rum
• 10 tablespoons (5 ounces/140 g) unsalted butter, cut into pieces
• 1/2 cup pecans (50 g), toasted and very coarsely chopped
• 2 medium pears (1 pound/450 g)
• 2 tablespoons (30 g) packed dark or light brown sugar
• 1 tablespoon dark rum
• Prebaked tart shell (page 229)

1. To make the custard, in a medium bowl, whisk together the eggs, flour, granulated sugar, salt, vanilla, and the 3 tablespoons (45 ml) rum.
2. In a large skillet, warm the butter over low heat.
3. It will bubble and sizzle for a while before it settles down.
4. Continue to cook over low heat until the butter darkens to the color of maple syrup and smells toasty but not burnt.
5. Quickly and vigorously whisk it into the egg mixture, leaving behind any black sediment in the pan.
6. Stir in the pecans.
7. Refrigerate the custard mixture until chilled and thickened, about 1 hour.
8. To prepare the pears, peel, quarter, and core the pears, then cut them into slices 1/4 inch (6 mm) thick.
9. In a medium bowl, toss the pear slices with the brown sugar and the 1 tablespoon dark rum and let macerate for 15 minutes, tossing frequently to coat the slices.
10. Preheat the oven to 375F (190C).
11. To assemble the tart, set the prebaked tart shell on a baking sheet.
12. Arrange the pear slices in concentric circles in the tart shell.
13. Pour the custard over the pears, filling the tart to the rim, but dont overfill it.
14. Bake the tart on the baking sheet until browned, about 30 minutes.
15. Let cool completely.
16. Remove the tart pan sides by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well).
17. Gently press down on the outer ring and let the ring fall to the countertop.
18. Set the tart on a flat surface.
19. Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate.
20. (If it doesnt release cleanly, simply serve the tart on the pan bottom.)
21. This tart can be served on its own or with whipped cream (page 239) flavored with pear eau-de-vie or dark rum.
22. I sometimes serve slices with a scribble of Bittersweet Chocolate Sauce (page 243) or with a scoop of Chocolate Gelato (page 146).
23. The custard can be made up to 3 days ahead and refrigerated.
24. The tart is best the day its made, though it will keep for up to 2 days in the refrigerator.
25. Let it come to room temperature before serving.
26. To protect yourself from splatters, invert a strainer or colander over the butter while its browning.

eggs, flour, sugar, salt, vanilla, dark rum, unsalted butter, pecans, brown sugar, dark rum, tart shell

Taken from www.epicurious.com/recipes/food/views/pear-tart-with-brown-butter-rum-and-pecans-379553 (may not work)