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Pecan pie was always fascinating to me as one of those strange, exotic,
distinctly American confections. The fresh rosemary here might seem an unlikely
addition to a dessert, but its aromatic depth sits very nicely with the
butteriness of the toasted pecans.
For the pastry
125g unsalted butter, firm but not chilled
250g plain flour
A generous pinch of salt
30g caster sugar
1 large egg
For the filling
200g dark brown sugar
150g golden syrup
100g unsalted butter
tsp vanilla extract
tsp salt
3 sprigs rosemary
3 large eggs
200g pecans
1 Rub the butter into the flour using your fingertips until no large visible
flakes of it remain. Use swift motions and lift the flour and butter up from
the bowl as you crumb them together, so the heat of your hands doesn't soften
the butter. Stir in the sugar and salt. Lightly beat the egg in a separate
bowl, then pour it into the dry mixture. Using a butter knife, cut through the
mixture to combine the wet and dry ingredients. You'll notice that it begins to
come together in clumps. Once combined, quickly and lightly use your hands to
press the clumps into a ball of dough. Flatten slightly, wrap in clingfilm and
let the dough chill for 30 minutes or so.
2 Meanwhile, make the filling. Combine the sugar, golden syrup, butter, vanilla
extract and salt in a saucepan over a very low heat. Add two of the rosemary
sprigs (leave them whole) and bring just to the boil. Simmer for 1 minute then
turn off the heat and leave the rosemary to steep in the sugar as it cools. The
longer it sits, the stronger the flavour will be.
3 Roll the pastry into a circle a little larger than a 25cm-diameter tart or
flan dish. It helps to roll on a piece of floured baking parchment to prevent
the pastry sticking to the work surface and makes it easier to transfer to the
tin. Line the tin with the pastry, patching up any holes or cracks with
offcuts. Gently press the pastry into the fluted sides and push just above the
edges of the tin, so that the pastry stands proud of the rim by a few
millimetres. Chill for 30 minutes.
4 Preheat the oven to 180C/350F/gas mark 4. Toast the pecans for 10 minutes on
an oven tray, then roughly chop three-quarters of the nuts, leaving the rest
whole. Remove the rosemary from the sugar, then lightly beat in the eggs. Add
the chopped pecans. Pour the filling into the pastry case and scatter the whole
pecans on top. Strip the needles off the remaining sprig of rosemary and
sprinkle on top of the pie. Bake for 45 minutes.