Baking Pecan Tart At Home

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  • Course:
  • Cuisine
  • Prep time: minutes
  • Cook time: minutes
  • Total time: minutes

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

SERVES 8
  • 3 eggs
  • Pinch of salt
  • 200g/7oz/scant 1 cup soft dark brown sugar 120ml/4fl oz/½ cup golden (light corn) syrup
  • 30ml/2 tablespoon fresh lemon juice
  • 75g/3oz/6 tablespoon butter, melted
  • 150g/5oz/1¼ cups chopped pecan nuts
  • 50g/2oz/½ cup pecan halves
FOR THE PASTRY
  • 175g/6oz/1½ cups plain (all-purpose) flour
  • 15ml/1 tablespoon caster (superfine) sugar
  • 5ml/1 tsp baking powder
  • 2.5ml/½ tsp salt
  • 75g/3oz/6 tablespoon cold unsalted (sweet) butter, cut in pieces
  • 1 egg yolk
  • 45-60ml/3-4 tablespoon whipping cream.

STEPS:

  1. For the pastry, sift the flour, sugar, baking powder and salt into a bowl. Add the butter and cut in with a pastry blender until the mixture resembles coarse breadcrumbs.
  2. In a bowl, beat together the egg yolk and cream until blended.
  3. Pour the cream mixture into the flour mixture and stir with a fork.
  4. Gather the pastry into a ball. On a lightly floured surface, roll out 3mm/⅛in thick and transfer to a 23cm/9in pie dish. Trim the overhang and flute the edge with your fingers. Chill for at least 20 minutes.
  5. Preheat a baking sheet in the middle of a 200°C/400°F/Gas 6 oven.
  6. In a bowl, lightly whisk the eggs and salt. Add the sugar, syrup, lemon juice and butter. Mix well and stir in the chopped nuts.
  7. Pour into the pastry case (pie shell) and arrange the pecan halves in concentric circles on top.
  8. Bake for 10 minutes. Reduce the heat to 170°C/325°F/Gas 3 and continue baking for 25 minutes.

COOK'S TIP

Serve this tart warm, accompanied by ice cream or whipped cream, if you like.