- 500g pack sweet shortcrust pastry
- flour, for dusting
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 75g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g golden caster sugar
- 175g golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 175g maple syrup
The rising spring sap of a number of varieties of maple tree…
- 3 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- ½ tsp vanilla extract
- 300g pecan halves
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- double cream, whipped, to serve
Roll out the pastry on a lightly floured surface and use to line a 23cm tart tin – keep any leftover pastry in case you need to fill any cracks after blind-baking. Prick the base with a fork and chill for 30 mins or until firm.
Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return to the oven for 5-10 mins until the base is set and the pastry is golden. Leave to cool.
Increase oven to 200C/190C fan/gas 6. Beat the butter and sugar together with an electric whisk until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, 1⁄4 tsp salt and the vanilla, then whisk until combined. Stir through the nuts and pour into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins – the pie should be golden brown but the filling should wobble a little in the centre when shaken. Leave to cool in the tin. You’ll probably need to run a knife down the side of the tin to release the pie. Serve with whipped cream.