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1
Preheat the oven to 400F (200C).
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2
Butter a 9-inch tart pan or pie plate very well and set aside.
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3
In a small bowl, mix together the egg yolk, butter, olive oil and water until well combined.
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4
In a food processor, add 1/2 cup pecans and sugar, process until coarse meal forms.
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5
Add the flour and 1/4 teaspoon of salt and keep processing until well mixed.
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6
Pour the egg yolk mixture, and process until mix well.
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7
Transfer the mixture evenly into the prepared tart pan or pie plate that's placed onto a baking sheet.
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8
Press the mixture firmly into the bottom and all the way up sides to form a crust.
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9
Bake the crust for about 15 minutes until the edges start to brown.
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10
Remove the crust from the oven and reduce the temperature to 350F (180C).
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11
While the crust is baking, prepare the filling and topping:
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12
In a large bowl, add the eggs, maple syrup, brown sugar, rum, 1 tablespoon oil and 1/4 teaspoon salt, and whisk until smooth and well combined.
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13
Reserve 1/4 cup of the mixture in a measuring cup.
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14
Add 1/2 cup chopped pecans and dried cherries or cranberries into the large bowl and mix well.
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15
Add 1 cup of halved pecans and 1/4 cup reserved maple mixture into another bowl.
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16
Mix until pecans are well coated by maple mixture.
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17
Before you pour the filling into the crust, if you find that there are cracks in the crust, fill the cracks with some flour, then use the back of a spoon or a brush to smooth it out.
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18
Pour the filling into the prepared crust, then arrange the candies pecan halves neatly over the filling.
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19
Bake in the 350F (180C) F oven for 30 to 35 minutes until the filling is set.
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20
Remove the tart from the oven and let cool on a wire rack for 15 minutes.
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21
If you use a tart pan with a removable bottom, remove the sides of the pan.
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22
The sides may be have a few spots that are stuck at the bottom, use a small knife to gently help.
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23
Allow the tart to cool completely before cutting, about 1 to 1 1/2 hours.
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24
The tart can be kept in the refrigerator for a few days.
