First attempt at this recipe as a test run for Christmas and third attempt at yet another way to make shortcrust pastry! But I think it turned out great, have a look. This recipe is from the Queen of puds Mary Berry, which you can get from this book
For the pastry:
175g Plain flour
90g Chilled butter
2tbsp cold water
1 lightly beaten egg white
For the filling:
150g Pecan halves
30g Unsalted butter
60g Light muscovado sugar
30g Caster sugar
125ml Golden syrup
3tbsp Brandy (I use amaretto because I have it in the cupboard)
1tsp Vanilla extract
2tbsp Single Cream
A quarter tsp of cinnamon
Pinch of grated nutmeg
1 Large egg lightly beaten
2 Egg yolks
9in fluted loose bottomed flan tin
First serious note: if you can get pecan halves already shelled then do so! It took me ages to shell them.
Make the pastry. Add the flour and butter to the bowl and rub together until they are like breadcrumbs. Add enough water until the pastry comes together. I found that I had to add more water than the recipe suggests to get the pastry to form. Roll out and put in the tin, pushing into the flutes of the tin. Leave to rest in the fridge for 30mins. Preheat the oven to 180 degrees celsius.
Blind bake for 10mins. I used ceramic beads for this and some grease-proof paper, but I hear rice or beans are just as good. Take out the beans and wash with the egg white before returning to the oven to crisp up and go golden. Leave to one side.
Toast the pecans in the same oven for just shy of 10mins. Keep a few whole then chop the rest roughly.
Melt the butter in a sauce pan gently until browned. Add the sugars and the golden syrup and cook until the sugars dissolve. Add the brandy (or amaretto) and bring to the boil. It’ll go all frothy and try to over boil, just take it away from the heat every time it tries. Take off the heat and add the cinnamon, cream, nutmeg and vanilla extract.
In a bowl whisk together the egg and egg yolks. Add a little of the hot syrup and whisk, then add half and whisk together, then add the rest. leave to cool.
Now Mary puts the pecans in the the pastry case and then pours the syrup over them. But in the future I think I will mix the pecans into the syrup and then pour it in. this is because when I did it Mary’s way the pecans floated to the top of the syrup when it set.
Bake in the oven at 180 degrees celsius for 40mins until golden and set. 🙂