Nutty, rich and deeply satisfying pecan tart is a wonderful autumnal desert. Making sweet pastry is easier than savoury, as the sugar improves the texture making it less prone to crack and shrink. The pasty must be pre-cooked before filling and it must be completely sealed, otherwise the filling will leak out. Brushing the hot pastry with some beaten egg will eradicate the small cracks. If large holes appear it is best to plug them with raw pastry before returning to the oven for a couple of minutes. Serve the pecan tart with whipped cream or vanilla ice cream.
Pecan Tart – serves 12
For the pastry
250g plain flour
70g icing sugar
125g cold unsalted butter – diced
- Process the flour, icing sugar & butter until it reaches a sandy texture. Add the egg & pulse for a few seconds to bring it all together.
- Wrap in clingfilm & chill for 20 minutes.
- Pre-heat oven to 160°C.
- Roll the pastry into a thin circle & line a 28cm greased flan tin. Prick the base all over with a fork & chill for 10 minutes.
- Cover with baking paper & baking beans & bake blind for 15 minutes.
- Remove the paper & beans & bake uncovered for 5-10 minutes, until the case is lightly browned & crisp. Brush the hot pastry with a beaten egg to seal it.
For the filling
280g of dark muscavado sugar
230g of unsalted butter
170g of maple syrup
170g of golden syrup
1 teaspoon of vanilla extract
400g pecan nuts
- Place the sugar, syrups & butter in a pot & simmer for 5 minutes stirring frequently.
- Beat the eggs & vanilla in a large bowl.
- Stir in the syrup mixture.
- Stir together & spoon into the pre-cooked pastry case.
- Bake at 150°C for an hour or until the filling is firm.
- Cool a little and then serve.