Ingredients;
For the pastry;
200g plain flour
50g icing sugar
100g cold butter, diced
1 egg, beaten
1tsp water
Pinch of salt
1 egg yolk
For the filling;
110g unsalted butter
110g golden syrup
1tsp vanilla extract
225g soft brown sugar
3 free-range eggs beaten
285g pecan nuts, halved
Method;
For the pastry;
Sift the flour and icing sugar into a bowl, rub in the butter until the mixture resembles breadcrumbs. Add the egg, water and salt and mix together, turn out onto a flour surface and knead until soft, smooth dough is achieved. Wrap in cling film and rest for 1 hour in the fridge. Remove from the fridge and roll the pastry out on a lightly floured surface, enough to line a 23cm tart tin. Line with grease proof paper and fill with baking beans or rice. Bake like this for 20mins at 180c then remove the paper. Brush the base all over, evenly with the egg yolk and bake for a further 5mins. Remove from the oven. Brushing with the egg yolk over the base of the tart case will help to prevent any leaking when you add the wet lemon mixture.
For the filling;
Preheat the oven to 180c.
Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
Add the beaten eggs to the mixture and stir well.
Pour the syrup mixture into the blind baked pastry case and arrange the pecan nuts, neatly on top.
Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft.
Leave the pie to cool on a wire tray.
Serve in slices.
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