Pecan Pie

Makes one 8″ tart or 10 2.5″ tartlets.

Pâte sucrée

270g Plain flour

150g Unsalted butter at room temperature

50g Icing sugar

1 pinch of salt

1 Whole egg

1tsp Vanilla extract

Filling

150g Caster sugar

150g Butter

75ml Double cream

50ml Honey/Maple syrup

300g pecans

pinch salt

Method

Pre-heat the oven to 175C.
Cream together the butter and icing sugar and then combine with the egg and vanilla.
Mix in flour and salt with spoon, knead briefly, just to bring the ingredients together in a ball.
Flatten to a small round, wrap in clingfilm and refrigerate for around 30 minutes.

Remove the pastry from the fridge, roll it to 3mm and line the tart tray.
Prick the pastry part way through with a fork and then line with baking parchment or foil and fill with beans.
Bake in the centre of the oven for 20 minutes, rotating halfway through.
Remove the pastry from the oven and empty the beans and paper/foil. Brush the inside of the case with egg white and place it back in the oven for a further 5 minutes.

Place the sugar, butter, cream, honey and salt in a heavy pan, bring to a boil, stirring frequently.
Boil gently for 5-10 minutes, stirring occasionally, until it reaches the soft ball stage, 114C.
Remove from heat, leave to cool slightly and fold in the pecans.

Once the pastry is cooked, pour the filling into the tart case.
Bake for 10 minutes then remove and leave to cool before removing the pie from the tray.