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["Preheat oven to 350-degrees Fahrenheit.", "Place the butter and granulated sugar in a medium bowl and beat until light and fluffy.", "Beat in the egg yolks, creme fraiche (or sour cream), rum, and vanilla.", "Fold in the chopped pecans and set aside.", "In a large bowl, beat the egg whites until stiff peaks form.", "Fold the egg whites gently into the nut mixture.", "Pour the batter into the pastry shell and bake in the preheated oven for about 30 minutes, or until the tart is puffed and set in the middle.", "Let cool.", "Place the apricot jam in a small saucepan over low heat, stirring occasionally, until the jam is melted.", "Strain the melted jam through a fine-meshed sieve over a bowl and discard the solids.", "Let cool.", "Just before serving, spread the apricot glaze over the top of the tart, dust with confectioners' sugar and serve.", "NOTE: The tart may be made up to 8 hours in advance.", "It is best to glaze or dust with confectioners sugar until prior to serving.", "Directions for Blind Baking a Puff Pastry Shell:.", "Use 1 sheet of frozen puff pastry.", "Thaw the frozen puff pastry.", "(If your puff pastry comes folded, Please DO NOT try to unfold your puff pastry while it is frozen or the pastry will break along the folds).", "Instead, let it thaw overnight in the fridge or on the counter for about 30 minutes.", "Once it has thawed, dust your counter with a little flour and gently unfold the pastry.", "(Note: though the pastry is thawed, make sure that it is on the cooler side as keeping it cool lends to a flakier crust).", "If puff pastry cracks, just brush it with a little water and press it together with your fingers.", "For visual instructions; refer to this link (it is very helpful): http://www.caremepastry.com/docs/Blind%20Baking%20SC%20shell.pdf.", "Lightly grease your tart tin.", "Cut the pastry to allow for the depth of the tart pan.", "(e.g; if your tart pan is 10"" and rim is 2 "
