Pear Tart with Brown Butter, Rum, and Pecans

Name: Pear Tart with Brown Butter, Rum, and Pecans
Yield: makes one 9-inch (23-cm) tart; 8 to 10 servings
Ingredients: 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)

December 9, 2011

If you’ve never made brown butter, it’s simple. You put butter in a pan and cook it until it develops the wonderful nutty aroma for which the French named it: beurre noisette, or hazelnut butter. Here, custard flavored with brown butter provides a rich background for a tart filled with dark rum–spiked pears and toasted pecans.

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