Pecan tart

For me, this pecan tart earns the title of tart of the year (if I were to give out such awards). The combination of pecans and golden syrup is truly one of the best flavour pairings. It is no surprise that it is an essential part of the table during American Thanksgiving :). This tart is sweet – but that is exactly how it should be, almost addictive. There are no words to describe its flavour; you simply have to try it yourself. Highly recommended!

Ingredients for the shortcrust pastry:

• 185 g plain flour
• 125 g butter, cold and diced
• 1 egg yolk, from a large egg
• 50 g icing sugar
• a pinch of salt
• 1 teaspoon cold water

Sift the flour, add the butter and chop together quickly with a knife until the mixture resembles breadcrumbs. Add the egg yolk, icing sugar, salt and water, then quickly knead into a dough (alternatively, use a food processor). Shape the dough into a ball, flatten slightly, wrap in cling film and chill in the refrigerator for at least 60 minutes.

Grease and flour a 24 cm tart tin, shaking out any excess flour.

Remove the dough from the refrigerator, roll it out and line the base of the tart tin. Level the surface and prick all over with a fork. Line the pastry with baking parchment and fill with ceramic baking beans (or dried beans or rice).

Blind bake at 180°C for 15 minutes. Remove the parchment and weights, then bake for a further 5 minutes until lightly golden.

Ingredients for the pecan filling:

• 240 g (2 cups) pecans
• 6 egg yolks, from large eggs
• 175 g golden syrup
• 100 g dark brown sugar
• 90 g butter
• 60 ml double cream

Toast the pecans in a dry frying pan, remove from the heat and set aside. Melt the butter and leave to cool slightly.

Place all the ingredients except the pecans into a bowl and whisk thoroughly until combined. Scatter the pecans over the pre-baked tart shell, then pour the sweet mixture over them.

Bake the pecan tart at 180ºC for 25–30 minutes. Remove from the oven and leave to cool.

Serve with a dollop of whipped cream and/or drizzled with maple syrup.

Enjoy!

Recipe source: The Australian Women’s Weekly.