6 ounces all-purpose flour
5 ounces unsalted butter; melted
1 tablespoon powdered sugar
1 tablespoon water
3½ ounces Pecan Valley Pecan Pieces
2 large eggs
2 ounces dark brown sugar; firmly packed
5 ounces golden corn syrup
Whipped Cream or Ice Cream
1. Preheat oven to 375ºF.
2. In a large mixing bowl mix together the flour, powdered sugar, water and 4 ounces of the melted butter. (You should kneed together for a good mix). Divide between 6×4-inch flan tins or small bun tins and press up the edges (prick lightly with a fork to reduce the amount the centre rises) place on a baking tray and blind bake in a preheated oven for 10 to 15 minutes (until golden brown) remove and divide the chopped pecans between the pastry cases.
3. In a large mixing bowl whisk the eggs, then stir in the sugar, syrup and remaining 1 ounce melted butter. Beat well and spoon into the pastry cases, filling almost to the top.
4. Return to the oven for 25 to 30 minutes, until set and golden. Serve hot or cold with Whipped Cream or Ice Cream.
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