No messing about here, let's get baking...
Serves 10
Ingredients
Pastry
- 225g Plain Flour
- 2 tbsp Icing Sugar
- 150g Cold Unsalted Butter
- 3 tbsp Cold Water
Filling
- 25g Soft Unsalted Butter
- 175g Light Muscovado Sugar
- 3 Eggs
- 200ml Maple Syrup
- 1tsp Vanilla Extract
- 150g Pecan Halves
Method
- Begin by chopping your cold butter into small cubes and place in a large mixing bowl with the flour. Using only your fingertips, rub the butter into the flour by pressing your thumb into the butter and rubbing through your fingertips (pretend you are dealing cards, that's the motion your thumb should be doing.) This can also be done in a food processor.
- Once you have achieved a breadcrumb like consistency, add in your icing sugar and mix into the flour and butter. Then add your water and use a fork to cut it into the mix, just use a slicing motion through the dough.
- Once all the water is combined crimp the dough together between your thumb and finger, if the dough is ready it will hold.
- Turn the dough onto a floured surface and knead together, then wrap in parchment paper and leave to rest in the fridge for at least 2 hours.
- Once rested, place on a floured surface and roll into a large thin circle; big enough to fill your pastry tin. When the dough is larger than your tin base, carefully pick it up and line your pastry tin. Press the dough gently into the corners and up the sides of your tin and trim off any excess. Leave a slight ledge and this will help prevent your pastry from shrinking.
- Place in the fridge for a further 20 minutes to chill and pre-heat your oven to 170C Fan. Once chilled remove from then fridge and gently stab a fork all over the pastry base.
- Cover the pastry base and sides with parchment paper and add rice or pastry weights to weigh down the pastry ready to blind bake.
- Bake in your pre-heated oven for 15-20 minutes. While this is baking you can prepare your filling.
- To make the filling, beat the butter with the sugar. Add the eggs, maple syrup and vanilla extract and beat well.
- Put the tin on a baking tray, arrange the pecan halves over the pastry flat-side down, then pour in the filling. Reduce your oven to 160Fan and bake at the reduced temperature for 30–35 minutes or until set. The filling will rise up in the oven, but will fall back on cooling. Leave to cool, then serve warm with ice cream.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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