Yield: a 10.5''/27cm diameter and 1''/2.5cm height greased pizza pan lined with a disk of parchment paper. Or, use a large tart pan with removable bottom. Cream butter with salt, sugar, vanilla, and almond meal. Add the egg, flour, and mix until just combined. Chill pastry to harden. Dust work surface and dough. Work dough out a bit to avoid cracking during; the dough should remain supple and cool. Roll dough into a circle that should be an inch/2.5cm larger than the pan and 0.12’’/3mm thick. Roll dough around rolling pin and gently unroll it on top of the greased pan. Lift edge of dough with your hand and press it into the corners of pan with your other hand. Gently, press dough into sides of pan, letting excess dough hang over edges. Freeze for 20 min and trim excess dough using a pairing knife, or the rolling pin. Prick bottom pastry with a fork, and place in the freezer until ready to bake. Blind-bake for 20 min with pie weights in a 350ºF/180ºC oven. Remove pie weights, reserve.
Combine sugar and agar-agar; set aside. Bring to a boil port and lemongrass, turn the heat off, cover and let infuse for about 20 min. Sieve and discard lemongrass. Add sugar-agar mixture, bring to boil and cook for a minute on medium heat. Freeze for 20 min and keep refrigerated.
*To make mandarine marmalade from scratch, look up at Almond Croissant Recipe. In a large skillet, cook cranberries along with sugar. Put lid on and cook for 3 min. Remove the lid and cook for an additional 2 min. Transfer cranberry mixture into a pastry bowl; cool. Meanwhile, blend chilled cranberry jelly. Add mandarine marmalade and cranberry mixture; keep refrigerated. When ready to serve, combine some cranberry orange marmalade with whipped cream to taste. Save some marmalade for garnishing, and latter use.
In a saucepan, or skillet, melt butter, sugar, corn syrup, salt, rum, and vanilla. Get to a simmer and transfer mixture in a large pastry bowl; set aside. In a separate bowl, beat eggs and add to the butter-sugar mixture along with pecans.
The use of a pizza stone is recommended. Fill up pre-baked tart shell and bake pecan pie at 350ºF/180ºC for 40 minutes. Let cool pie to room temperature – best chill prior removing from tart pan.
Serve pecan pie with some cranberry orange chantilly, and garnish with more marmalade if desired. Enjoy!