This is an old favourite I had not made for years that I found in the back of on of my battered old recipe books. Using the salted butter to make the caramel is delicious and really in fashion at the moment. Pecan nuts are quite expensive, but if you want you could substitute walnut halves which also give it a bit more of a grown up feel. Bon appetit!
Ingredients – Makes a 20cm tart enough for 10
For the sweet paste
250g unsalted butter
250g icing sugar
625g plain flour
4 eggs at room temperature
For the filling
200g pecan nuts
150g soft dark brown sugar
150g golden syrup
50g salted butter
3 free range eggs
Pinch of salt
What to do:
To make the sweet paste
1. Leave the butter out at room temperature overnight so it is nice and soft.
2. Sieve the flour and icing sugar together. Then beat the eggs well.
3. Incorporate the butter and egg mixtures into the flour and work quickly into a smooth paste. It will be quite sticky. Wrap it in clingfilm. Shape it like a tile the size of an A4 piece of paper and you will have less rolling to do later. Refrigerate for at least two hours.
4. Roll out the sweet paste and line the tins.
1. Melt the butter, sugar, golden syrup, brandy and salt together in the microwave.
2. Stir well and then beat in the eggs.
3. Stir in the nuts & pour into your prepared pastry case.
4. Bake in a pre heated oven 160°C for 30 minutes.