By Janine Ratcliffe, Olive
Try this sweet 'n' salty recipe for a great dessert or teatime treat, perfect with vanilla ice cream or crème fraîche.
Total Time: 1 hour 30 minutes
Yield: serves 8-10
Ingredients
- sweet shortcrust pastry 300g
- salted butter 100g, softened
- light brown muscovado sugar 100g
- eggs 3
- golden syrup 150ml
- vanilla extract 1 tsp
- pecans 300g, 200g chopped and 100g left whole
- sea salt flakes 1/4 tsp
- vanilla ice cream or crème fraîche to serve
Method
Step 1
Roll the pastry out to the thickness of a 20p coin and line a 23cm x 4cm deep round tart tin, then trim, leaving a 2cm overhang. Prick the base all over with a fork and chill for 20 minutes. Heat the oven to 190C/fan 170C/gas 5. Line the pastry shell with baking paper and fill with baking beans.
Step 2
Bake for 10 minutes then remove the paper and beans and cook for 5-8 minutes or until the shell looks biscuity and there are no raw patches of pastry.
Step 3
To make the filling, use electric beaters to whisk together the butter and sugar for a few minutes until a little paler in colour. Whisk in the eggs, one at a time, followed by the golden syrup, vanilla and chopped pecans. Pour into the pastry case and arrange the whole pecans on top in a single layer. Sprinkle over the sea salt flakes.
Step 4
Bake for 10 minutes, then reduce the oven temperature to 180C/fan 160C/gas 4 and cook for another 35 minutes until risen and just set. Cool to just warm and serve with a scoop of vanilla ice cream or crème fraîche.
