Intricate Nut Tart
1 hr 15 min.
ready in 1 hr 45 min.
- For the filling
- ½ cup butter
- 1 cup light brown sugar
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- 3 eggs (beaten)
- ½ unwaxed, finely grated lemon zest
- 1 ¾ cups halved Pecan
- To decorate
- powdered sugar
For the pastry: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the salt, then gradually add water, until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 20cm|8" pie dish or tin.
Roll out the pastry on a floured surface and line the dish.
For the filling: : heat the butter, sugar, golden syrup and vanilla in a pan over a low heat until the butter has melted. Remove from the heat and leave to cool for 10 minutes.
Add the eggs and lemon zest to the mixture and stir well.
Reserve a few pecans for the centre. Arrange the remaining pecans in the pastry case. Carefully pour over the syrup mixture.
Bake for 30-40 minutes until golden brown and the filling is slightly soft. If the edges of the pie are browning too quickly during baking, cover with foil. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
As the filling begins to set, decorate the top with the reserved pecan halves. Sift a little icing sugar over the top. Serve warm or cold.