SERVES 8
Equipment: 1 x 23cm loose-
bottomed round fluted tart tin
500
g of sweet shortcrust
pastry
A little plain flour, for dusting
100
g pecan nuts, chopped,
plus 80–100g pecan halves
100
g soft light brown sugar
125
g butter
200
ml double cream
1
tsp salt, ideally good quality
salt such as fleur de sel
2
medium free range eggs,
beaten
3
tbsp apricot jam, warmed
Whipped cream or vanilla ice
cream, to serve
This is a real classic: pastry,
toasted pecans, brown sugar
and cream. You can eat it
cold, but it’s best served
straight from the oven with a
large scoop of vanilla ice
cream.
1
Put your sweet shortcrust pastry in the fridge to rest for 30 minutes.
2
On a lightly floured work surface, roll out your pastry to about 3mm thick and line your
tart tin with it, making sure the edge of the pastry stands just a little proud above the rim.
Trim the edges, prick the base with a fork and return it to the fridge for a further 30
minutes. Don’t be tempted to skip this step – it helps prevent any shrinkage in the oven.
3
Preheat the oven to 200°C/fan 180°C/gas mark 6 and put a baking sheet in to heat up.
Remove the tin from the fridge, line with non-stick baking paper and fill with baking beans
(
see page 211). Bake in the oven on the hot baking sheet for 20 minutes, then remove the
paper and beans and continue to cook for 5–10 minutes or until the pastry is dry. Set
aside.
4
Spread the chopped pecans evenly over a baking sheet (reserve the pecan halves for
later) and lightly toast in the oven for 8–10 minutes, making sure they don’t burn. Set aside
to cool. Reduce the oven to 180°C/fan 160°C/gas mark 4.
5
Place the sugar, butter and cream in a pan and cook over a low heat, stirring constantly,
until the sugar has completely dissolved. Cool slightly, then stir in the cooled toasted nuts,
salt and beaten eggs. Pour the mixture into the pastry case. Arrange the reserved pecan
halves over the top of the pie in a circular pattern. Bake in the oven on the hot baking
sheet for 25 minutes.
6
Take the pie out of the oven and let it cool a little, then brush the top with the warmed
apricot jam. This pie is nice served just warm, with whipped cream or vanilla ice cream.