First pecan pie I've made. Ever. You don't have to make this gluten free, just make a normal sweet shortcrust pastry. I must say, it was rather tasty. Serve it warm with lashings of cream .....
The recipe is from Leon Baking & Puddings.
Serves 8 - 10
For the sweet pastry
100g caster sugar
1 free-range egg, 1 yolk
270g gluten-free plain flour (I used Doves Farm)
For the Filling
225g golden syrup
2 tablespoons caster sugar
1 teaspoon cornflour
2 large free-range eggs
200g pecan nut halves
Cream together the butter & sugar until smooth.
Add the egg & egg yolk & mix until fully incorporated. Add the flour & quickly bring it together in a ball. Wrap the pastry in clingfilm & refrigerate for at least 30 minutes.
Butter a 23-25cm fluted flan till.
Roll the pastry out on a floured surface to about 3-5mm thick & line your tart case with it.
Trim the edges & chill in the fridge for 30 minutes.
Heat the oven to 160oC/325oF/gas mark 3
Line the chilled pastry case with baking paper , & fill it with baking beans. Bake in the oven for 20 minutes then remove the baking beans. Return to the oven for another 5 minutes. Set aside to cool.
Put the butter & golden syrup into a saucepan over a low heat. When the mixture becomes runny, take it off the heat & whisk in the sugar.
In a bowl, whisk the cornflour & eggs until smooth then add it to the syrup & butter mixture.
Fill the pastry case with the pecan halves. Pour the golden syrup mixture on top and fill it up to just below the edge of the case. Put into the oven, making sure not to spill any liquid over the sides, this might make it difficult to remove from the tin once baked.
Bake for around 40 minutes, or until the tart is golden in colour & it has slightly risen in the middle.