In a mixing bowl, combine the plain flour and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour until it resembles breadcrumbs.
Add the egg yolk and cold water. Mix until the dough comes together. Shape it into a flat disc, wrap it in cling film, and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F).
Roll out the chilled dough on a floured surface to fit a 9-inch tart tin. Press it gently into the tin and trim off any excess.
In a separate bowl, whisk together the golden syrup, light brown sugar, melted butter, eggs, vanilla extract, and a pinch of salt until well combined.
Arrange the pecan halves evenly over the pastry base.
Pour the syrup mixture over the pecans, ensuring they are all well-coated.
Bake in the preheated oven for about 30-35 minutes, or until the filling is set and the pastry is golden brown.
Allow the pecan pie to cool before slicing and serving. It’s delicious on its own or with a scoop of vanilla ice cream.
Add your first comment to this post