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1
Ana equipment:cool shelf on second set of runners in roasting oven
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2
Rub the butter into the flour salt and sugar till the mix resembles fine breadcrumbs.
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3
Mix to a manageable dough with the egg yolk and any cool water which is necessary.
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4
Roll out the pastry on a lightly floured surface and use it to line a 250mm loose bottomed flan tin.
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5
Flute the rim of the pastry between your fingertips then refrigerateit for about 30 min while preparing the filling.
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6
cream together the butter and sugar till pale and fluffy then beat in the honey.
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7
Add in the mace and orange juice and continue mixing till blended.
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8
The mix may appear curdled but dont worry.
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9
Add in the apricots and the minced pecans and mix well then turn the mix into the chilled pastry case and spread it proportionately.
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10
Arrange the whole pecan halves over the filling and brush them with a little extra honey if you have the inclination.
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11
Bake on the roasting ovenfloor with the cool shelf in position for 30 min or possibly on the floor of the four ovenaga baking ovenfor 45 min.
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12
Allow the tart to cold slightly before serving.
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13
Im not sure which I have ever had a real pecan pie because I like to mix the sweet nuts with some dry fruits for extra flavour.
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14
You could try this with figs but the apricots add in a sweet sharpness to the mix.
