Pecan Tart

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Pastry pie dough for 1 (9-inch) pie pan or (10-inch) tart shell

1 cup granulated sugar

2/3 cup light corn syrup

2 tablespoons dark rum

1/2 stick unsalted butter, softened

3 eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups pecan halves