Babbled Intro:
This has been on the wish list for a while now and found this simple recipe from a Mrs Beeton book which I adapted, using my own recipe for sweet pastry. Not saying that I know more than Mrs Beeton but my pastry always turns out well and as the saying goes: ‘If it’s not broken, why fix it?”
Ingredients:
pie filling:
50g butter
175g soft light brown sugar
3 eggs
225g shelled pecan nuts
150g golden syrup
1 tbsp dark rum
1/2 tsp salt
pastry:
250g plain flour
125g butter
100g icing sugar
Few drops of water to combine
Method:
- Make the pastry by rubbing the butter into the flour and icing sugar then add a bit of water to combine.
- Roll out on a floured surface and then line a tart/pie case. Prick the base well.
- Leave the pastry case in the freezer for 20 mins then cook in a 200c preheated oven for 10 mins. (Freezing it slightly keeps it shape so you don't have to faff around with those baking beans). After baking it blind, leave to cool.
- Cream the butter and sugar until light. beat in the eggs, one at a time.
- Stir in the rest of the ingredients, the fill the pastry case.
- Bake for 40 mins at a reduced oven temperature of 180c.
My conclusion / review:
A lovely dessert, served warm with vanilla ice cream. Pecans are underrated anyway and this reminded me a bit of the sara lee danish pecan cake you used to be able to buy which has icing drizzled on the top. Not too sweet either, I think the pecans balanced that out and I really like the texture. Would recommend as pretty easy to make, if you don’t want to make your own pastry, then this mixture would fill two of those already made and cooked pastry cases you can buy from supermarkets.
James's Verdict:
"9/10 - extremely tasty; make this again, please ;)"
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