Executive Chef Guy Betteridge shares a his pecan pie recipe ahead of Thanksgiving.
500g plain flour
225g glucose syrup
100g dark brown sugar
4 whole eggs
50g plain flour
5g vanilla essence
Approx. 250g pecans – enough to cover the entire tart
For the pastry
1. Cream the butter and sugar in a bowl, then sift in the flour and cornflour.
2. Slowly whisk in the eggs, mix until combined, then rest in the fridge for 30 minutes.
3. Once chilled, roll out to 3mm thick and lay into a 20cm tart ring. Make sure you leave a lip of the pastry around the edge of the tray. Then place back in the fridge for 15 minutes.
4. Once the pastry has finished chilling, cover it with baking parchment twice over and lay the baking beans inside the tart. Then bake in the oven at 180°C fan for 15 minutes.
5. Remove the baking beans and bake again for a further 10 minutes until the pastry is golden.
6. Allow to cool for 5 minutes before shaving off the pastry lip with a serrated knife.
For the filling
1. Melt the butter, sugar and glucose in a pan until dissolved. Then whisk in the flour and the eggs before blending with a hand blender, then pass through a fine sieve.
2. Pour the mix into the pre-cooked tart shell and lay all the pecans on top of the mixture.
Bake the tart at 130°C fan for about 25-30 minutes, or until set and golden on top. Serve with vanilla ice cream or whipped double cream.