- 200 g British plain flour, plus an extra 2 tbsps for the filling
- 125 g unsalted butter, plus an extra 50g, melted, for the filling
- 2 tbsp icing sugar
- 4 medium British free-range eggs
- 225 g Fairtrade soft light brown sugar
- 170 g golden syrup, plus 1 tbsp to glaze
- 0.5 tsp salt
- 350 g pecan halves, 200g chopped and the rest left whole
In a bowl, rub together the flour and butter until it resembles fine breadcrumbs. Stir in the icing sugar. Add enough water to mix into a firm dough. Roll out and use to line a 24cm loose-based tart tin. Chill in the fridge for 20 minutes.
Preheat the oven to 200°C, fan 180°C, gas 6.
Line the tart case with baking parchment, then fill with baking beans or uncooked rice and bake 'blind' for 10 minutes. Remove the baking beans and bake for a further 5 minutes, until firm.
Meanwhile, make the filling. Whisk the eggs with the sugar in a bowl until combined. Add the golden syrup, salt and melted butter. Sieve in the extra 2 tablespoons flour and stir to combine. Add the chopped pecans and pour the mixture into the pastry case. Arrange the whole pecans on top.
Bake for 10 minutes, then reduce the heat to 160°C, fan 140°C, gas 3 and bake for 30-40 minutes, until the centre no longer feels wobbly.Gently heat the extra 1 tablespoon golden syrup and brush over the top of the pie to glaze. Leave to cool before slicing.
The top of the pie to glaze. Leave to cool before slicing.
When rolling out pastry, roll from the middle upwards then the middle downwards before turning 90 degrees and repeating. This helps the pastry roll evenly.