recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 29

Sweet Pecan Pie

SERVES 8 PREP 30 minutes + 50 minutes
to chill COOK 55 minutes + cooling

1½ cups plain flour, plus 2 tablespoons
plain flour extra
⅓ cup icing sugar
125g butter, chilled, chopped,
plus 40g melted extra
1 egg yolk, plus 2 eggs, lightly whisked
1 tablespoon cold water, approximately
1½ cups pecan nuts, toasted
¾ cup maple-flavoured syrup
Whipped cream, to serve

1 Combine flour and icing sugar in a large

bowl. Using fingertips, rub in butter to make

fine crumbs. Add egg yolk and enough

water to bring dough together. Turn out

onto a lightly dusted work surface; knead

until smooth. Shape into a disc. Wrap in

plastic food wrap; chill for 30 minutes.

2 Roll out pastry between 2 sheets of baking

paper until 4mm thick. Ease pastry into a

23cm (top measurement) fluted tart pan

with a removable base; trim edge. Place on

an oven tray. Chill for 20 minutes.

3 Preheat oven to 180ºC/160ºC fan-forced.

Line pastry with baking paper. Cover base

with dried beans, rice or pie weights. Bake

for 8 minutes. Remove weights and paper.

Bake for a further 8 minutes or until just

coloured. Reduce temperature to

160ºC/140ºC fan-forced.

4 Combine nuts, maple-flavoured syrup,

extra flour, extra melted butter and extra

egg in a bowl. Pour filling into pastry case.

Bake for 35 minutes or until just set at centre.

Cool. Serve with whipped cream.

+ BUTTER UP For a crisp

result, butter should be well

chilled before using.

+ HANDLE WITH CARE

To prevent a tough pastry,

don’t over-knead the pastry.

+ WELL RESTED To prevent

shrinkage, always chill the

pastry after rolling it.

PERFECT

PA S T RY

BUDGET

WINNER

$1.50

A SERVE

APRIL 2017 recipes+ 29

family baking