Description
A stunning pecan pie with a sweet pastry crust. Perfect for holidays or any special occasion.
Ingredients
Units
Scale
- 1 1/4 cups (155 g) all-purpose flour
- 5 tablespoons + 1 teaspoon unsalted butter
- 1/2 cup (60 g) powdered sugar
- 1 large egg
- Pinch of salt
- 4 large eggs
- 1 large egg yolk
- 1/2 cup (120 ml) golden syrup
- 1/4 cup (60 ml) honey
- 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
- 1 1/2 cups (175 g) pecans, whole or halved
Instructions
- Sweet Paste Tart Base
- Mix the Dough: In a mixer with the paddle attachment, cream together the cold butter and powdered sugar until smooth. Add the egg and continue mixing until fully incorporated. Slowly add flour and a pinch of salt, mixing gently to form a dough.
- Chill the Dough: Wrap the dough in cling film and refrigerate for at least 1 hour to rest and firm up.
- Prepare the Tart Crust: After chilling, let the dough sit at room temperature for 10 minutes to soften slightly. Roll out the dough on a lightly floured surface to about 1/8 inch thick. Line a 9-inch tart pan with the dough, ensuring it covers the base and sides evenly.
- Blind Baking: Prick the base of the dough with a fork, line it with parchment paper, and fill with pie weights or uncooked rice. Refrigerate the lined tart pan for 10 minutes before baking at 320°F (160°C) for 10 minutes.
- Pecan Tart Filling
- Make the Filling: In a large bowl, whisk together eggs, egg yolk, golden syrup, honey, and vanilla. Mix well until smooth. Strain the mixture if needed.
- Assemble the Tart: Scatter the pecans evenly over the pre-baked tart base. Pour the egg and syrup mixture over the pecans, making sure it is evenly distributed.
- Bake the Tart: Bake at 320°F (160°C) for about 20 minutes or until the filling is set and the crust is golden brown.
- Cool and Serve: Let the tart cool before serving.
Notes
- For a richer flavor, toast the pecans lightly in a dry pan before adding them to the filling.
- If you don’t have golden syrup, you can substitute with corn syrup or a mix of light corn syrup and honey.
- Store leftover pie in the refrigerator for up to 3 days; cover loosely with foil to prevent the crust from drying out.
- Prep Time: 30 minutes
- Chilling Time: 60 mins
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30
- Sodium: 100
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 100