Pecan Pie recipe (with spelt pasty)

It is National Carrot Cake Day (who knew this was a thing?) but my carrot muffins were sad, flat little things and far too sorry to show on this blog. But, I did have have some success in the kitchen, with a Pecan Pie! 

It's my first attempt at making one,  as it's more of an American tradition and pastry scares me, but I'm chuffed with how it's turned out. 

 

recipe under the cut:-

Ingredients: 

For the pastry:

• 75g butter
• 50g caster sugar
• 130g of spelt flour (you can just use normal plain flour, but I'm gluten intolerant so prefer this) 
• 1 egg and 1 egg yolk 

For the filling:

• 25g butter 
• 110g golden syrup
• 1 tpsb caster sugar 
• 1 tpsb cornflour 
• 1 egg
• 100g pecan nut halves  

Method:

1. Make the pastry first by creaming together the butter and sugar, then add the egg and egg yolk and stir until smooth. Add the flour and stir until it form a slightly sticky ball of pastry.

2. Cover the pasty with cling-film and chill in fridge for 30mins (you can skip this if you're really short on time)

3. Roll out the chilled pastry until it is the thinness of £1, and then line a tart case with it.  Blind bake for 15mins in oven at 160C. 

4. Make the filling. In a small bowl whisk together the egg, cornflour and caster sugar and put to one side. 

5. In a saucepan melt the butter and golden syrup on a low heat (be careful- it burns easily!) until it is runny. Take off the heat and pour in the cornflour-egg-sugar mix. 

6. Put as many pecans as you can fit in your pastry, then pour the runny mixture over the top

7. Bake at 160 for about 25 mins