Pecan Tart Recipe

225 g/8 oz Shortcrust Pastry
50g/2 oz pecan nuts
3 eggs
225 g/8 oz golden (light corn) syrup
75 g/3 oz soft brown sugar
2.5 ml vanilla essence (extract)

A pinch of salt

Method:

Roll out the pastry (paste) on a lightly floured surface and use to line a greased 23 cm/9 in flan dish. Cover with greaseproof (waxed) paper, fill with baking beans and bake blind in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes. Remove the paper and beans.

Arrange the pecans in an attractive pattern in the pastry case (pie shell). Beat the eggs until light and frothy. Beat in the syrup, then the sugar and continue beating until the sugar has dissolved. Add the vanilla essence and salt and beat until smooth. Spoon the mixture into the case and bake in the preheated oven for 10 minutes. Reduce the oven temperature to 180°C/350°F/gas mark 4 and bake for a further 30 minutes until golden. Leave to cool and set before serving.