Pecan Tart
Over a year ago
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Ingredients
- 125g plain flour
- 50g butter
- 1 medium egg, separated
- 1tbsp caster sugar
- 200g pecan nuts
- 50g unsalted butter
- 125g brown soft sugar
- 50g ground almonds
- 150g golden syrup
- 2 eggs
- 1tsp ground cinnamon
Accompaniment
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Description
A rich tart that tastes delicious served with vanilla ice cream or plain cream.
Method
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1
Preheat the oven to 180C/gas 4. Make the pastry as before, reducing the water to 1-2tbsp, and use to line a 35cm x 11cm (14in x 4¼in) rectangular tin.
Line with greaseproof paper and baking beans and bake blind for 10 minutes. Brush with the egg white and bake for a further 3 minutes. Remove from the oven and set aside. To make the filling, pick out 15 of the best looking pecan nuts and set them aside for decoration.
Finely chop the rest. In a pan over a medium heat, melt the butter and sugar, stirring all the time. Set aside to cool slightly, then beat in the golden syrup, eggs and cinnamon, and stir in the chopped nuts.
Spoon the mixture into the pastry case and level the surface. Arrange the reserved pecans on top and bake for 40 minutes, until just set. Cover with foil if it gets too brown. Leave to cool in the tin for 5 minutes, before removing and slicing. Serve with whipped cream.
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