Sticky pecan tart

SERVES 6

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

8 tbsp (1 stick) butter

2 tbsp Lyle’s Golden Syrup or light corn syrup

1/3 cup light brown sugar (packed)

1/3 cup dark brown sugar (packed)

2½ cups pecan halves and pieces

2 large eggs, lightly beaten

Method:

1 Preheat the oven to 400°F (200°C). Line an 8in (20cm) round tart pan with a removable bottom with the dough, trimming off any excess with a knife. Transfer to the refrigerator to rest for 10 minutes. Prick the base all over with a fork. Line the tart shell with parchment paper and pie weights or dry beans, and bake for 15 minutes, until barely golden. Remove the pie weights and parchment, and return the tart shell to the oven for 5 minutes to lightly bake the bottom.

2 Reduce the oven temperature to 325°F (160°C). Melt the butter and syrup in a saucepan, then remove from the heat and stir in the brown sugars and nuts and allow to cool. Stir in the eggs. Scrape the mixture into the tart shell. Bake for 30–40 minutes or until the shell is crisp and golden, and the filling is set. Cool, then

double-wrap in plastic, and freeze.

3 To serve, defrost overnight in the refrigerator. Remove the tart ring and serve at room temperature, or reheat in a preheated 325°F (160°C) oven for 20 minutes. Let cool 5–10 minutes.

Cheat:

Replace the butter, syrup, and brown sugars, with a 12oz (350g) jar of caramel Shorten your baking time to 20-30 minutes.

Sticky pecan tart