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