Heat oven to 425°F. Roll out crust to 11-inch circle; line a 9-inch tart pan with crust. Trim edges and line with foil or parchment. Partially bake crust by weighing with dried beans or pie weights; bake for 12 to 14 minutes or until set. Remove foil and weights; bake and additional 3 to 4 minutes or until crust appears dry. Remove and let cool on wire rack while preparing filling; sprinkle with pecan halves. Reduce oven temperature to 325°F.

Prepare filling by combining brown sugar, flour and salt in medium mixing bowl. Whisk in corn syrup, eggs, butter, rum and vanilla until blended. When oven has cooled to 325°F, place crust lined tart pan on shallow 10 x 15-inch baking pan. Pour filling into tart pan; bake for 30 to 25 minutes or until just set. Remove and let cool.