Dessert

Luscious pecan tart

Nici Wickes' luscious pecan tart recipe is just lovely served warm on a winter’s night. For those who baulk at the amount of sugar in it, fear not – the pecans balance it with their savoury note
Luscious pecan tart
6
1H 5M
15M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

Method

1.Preheat oven to 200°C. Line a 24cm flan dish with the pastry and prick the base with a fork. Chill for 15 minutes in the freezer, then bake for 10-12 minutes until lightly golden.
2.Meanwhile, make the filling by chopping the nuts roughly and toasting in a pan in the oven for 10 minutes or until they begin to give off their nutty aroma.
3.In a bowl, beat the melted butter, brown sugar, golden syrup and vanilla until creamy. In another large bowl, whisk the eggs until light and frothy. Mix the creamed mixture with the eggs and combine well. Add the salt and flour, then mix until there are no lumps.
4.Scatter the toasted pecans over the partly cooked pastry base. Pour over the batter, filling it right to the top.
5.Bake on a baking sheet (to cook the bottom and also to catch any overflows) for 10 minutes at 200°C, then reduce to 170°C. Cook for a further 40 minutes until the pie has puffed up a bit and almost set. It will set more as it cools.
6.Serve warm slices topped with cream or ice cream.
  • Serves 6-8. – This tart stores well and will last for up to a week wrapped in foil in the fridge.
Note

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