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Ruby Tandoh's Rosemary pecan pie

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.