Line your tart tin with the shortcrust pastry and weigh down with heatproof clingfilm and Odlums Flour. Blind bake with the weight on for 10 minutes and a further 5 minutes with the weight off.
While the pastry is baking you can make the mixture. In a large bowl whisk the eggs sugar and cinnamon together.
Add in the melted butter and the treacle and whisk again.
Next, fold in the pecans both chopped and whole with a spatula and set aside.
Once the tart case is ready add the filling and spread it all out.
Bake for a further 25-30 minutes and then take it out to cool for a hour before tucking into this delicious tart.
Behind Every Bake
Pecan Pie
CATEGORY: All Recipes
COOK TIME: 30 minutes
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What you need:
1 x shortcrust pastry recipe
3 eggs
200g of chopped pecans
200g of whole pecans
175g of golden caster sugar
50g of melted butter
100g of treacle
1 tsp of goodalls ground cinnamon
200g of Odlums Cream Plain Super Flour
How to:
Preheat the oven to 180°c.
Line your tart tin with the shortcrust pastry and weigh down with heatproof clingfilm and Odlums Flour. Blind bake with the weight on for 10 minutes and a further 5 minutes with the weight off.
While the pastry is baking you can make the mixture. In a large bowl whisk the eggs sugar and cinnamon together.
Add in the melted butter and the treacle and whisk again.
Next, fold in the pecans both chopped and whole with a spatula and set aside.
Once the tart case is ready add the filling and spread it all out.
Bake for a further 25-30 minutes and then take it out to cool for a hour before tucking into this delicious tart.