10% OFF

Directions

Make the All-Butter Pastry Tart Base

1. Mix the Ingredients: Sift the flour and salt into a large bowl. Add the cubed butter and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.

2. Add Water: Make a well in the center of the flour mixture and pour in half the ice-cold water. Use your hands to bring the dough together, adding more water sparingly if needed, until a shaggy dough forms.

3. Form the Dough: Bring the dough together with floured hands and shape it into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

4. Roll Out Dough: On a lightly floured surface, roll out the dough to a rough 28cm (11-inch) circle. Transfer it to the tart tin, pressing it into the sides and trimming any excess. Refrigerate for another 30 minutes.

5. Blind Bake: Preheat the oven to 180°C (350°F). Line the tart base with parchment paper and fill with pie weights. Bake for 15 minutes. Remove the weights and parchment, brush the base with the beaten egg, and bake for another 5 minutes until lightly golden. Let it cool completely.

Make the Pecan Tart Filling

1. Toast the Pecans (Optional): For added flavor, toast the pecans in a 160°C (325°F) oven for 8-10 minutes. Cool and chop finely.

2. Prepare the Filling: In a large bowl, whisk the eggs. Add the melted butter, brown sugar, golden syrup, molasses, vanilla extract, and salt. Whisk until well combined. Stir in the finely chopped pecans.

3. Assemble and Bake: Pour the pecan filling into the cooled tart base. Decorate with remaining pecan halves. Bake in the preheated oven at 180°C (350°F) for 40-45 minutes, checking at 30 minutes. Cover the edges with foil if they brown too quickly. The filling should be set with a slight jiggle in the center. Cool on a wire rack.