I am so proud of this recipe! And it’s just in time for Thanksgiving! I’m not the biggest fan of pumpkin pie because I have to confess, I kind of dislike cinnamon. I know, this is almost anti-American! I think that the American people overdo it with the cinnamon! And we all know that too much of anything is never a good thing!
But, I DO love pecans and Pecan Pie is one of my favorite Thanksgiving desserts. The traditional recipe uses molasses and corn syrup. I “Frenchified” mine by making it with almond cream. It’s less sweet than the traditional way but nonetheless tasty!
I hope you’ll give it a try! I think it’s one of my best recipes! I can’t wait for Thanksgiving, now!! I can’t believe it’s less than a month away!
Preheat the oven to 400 °F/200 °C. Roll out the crust onto a greased tarte pan and set aside.
Prepare your almond cream: in a large mixing bowl, cream together your butter, your sugar and the egg. When the cream is light and fluffy after about 3 minutes, add the almond meal, the vanilla and the rum and beat at medium/high speed until well incorporated. Spread the cream on the rolled out crust and set aside.
To prepare the pecan filling, add the honey, maple syrup, brown sugar and the butter to a pot. Bring to a boil and cook for about 1 minute at medium high heat. Then add your chopped pecans and mix well. Spoon the filling on top of the almond cream.
You should have a little bit of caramel remaining in your pot. Dump your whole pecans to coat them with the caramel and lay them on top of the filling. Bake for about 30 minutes until the cream is set and serve cool or slightly warm.
This tarte is delicious served with ice cream or whipped cream. My preference is eating it warm with a scoop of vanilla ice cream. Enjoy!