Pecan Pie (as a Tart)
I thought I had posted this recipe back in November, but I realise that all I did was publish the photos in error with the Pumpkin Pie recipe! I did make a Steller Story about it though but I want to share it with you because it is such a comfort food recipe. (Especially served with good quality vanilla ice cream).
*While it is traditional to make this in a pie dish, I decided to use my rectangular tart tray. I had extra pastry and filling left over though, and so made a couple of small tarts too.
Tart Pastry
85g butter, room temperature
½ Cup icing sugar
2 large egg yolks
1 ½ Cups flour ‘00’
¼ teaspoon salt
2 teaspoons heavy cream (I used milk)
*In the bowl of an electric mixer, combine butter and sugar
*Add egg yolks and mix until incorporated
*Add half flour, mix well, then add remaining flour, salt & cream and mix for about a minute.
*Turn dough onto lightly floured board, shape into a flattened disk, wrap in plastic and refrigerate for at least 2 hours or overnight.
*Roll out dough, and fit into tart dish. Lightly prick the bottom of dough with a fork.
*Refrigerate again until chilled, about 30 min. Preheat oven 180°C.
*Bake tart shell until light golden brown for about 10-12min. Remove from oven.
Pecan Pie – as a tart
Pecan Filling
¾ Cup packed brown sugar
¾ cup light corn syrup
60g buter
3 eggs
1 ½ teaspoons vanilla extract
¼ teaspoon salt
2 tablespoons dark rum
½ cup chopped pecans + 1 ½ cups
pecan halves (I used 250g in total) Keep aside 20 pecans for decoration
*Preheat oven to 180°C
*Combine brown sugar, corn syrup & butter in a saucepan. Cook over a medium heat, stirring, until mixture comes to a boil. Remove from heat, and let cool for 10-15minutes. *Whisking eggs, add the brown sugar mixture, vanilla, salt and rum until well blended.
*Stir in pecans and pour mixture into tart shell.
*Decorate top with extra pecans and with any left over pastry.
*Bake for 40 -45 minutes, or until pie is set.
Let cool completely before serving with a generous scoop of vanilla ice-cream!
