-
1
Cream together the butter and sugar with a wooden spoon or in a free-standing electric mixer until smooth.
-
2
Add the egg and egg yolk and mix until fully incorporated.
-
3
Add the flour and quickly bring it together in a ball.
-
4
Wrap the pastry in clingfilm and refrigerate for at least 30 minutes.
-
5
Butter a 23-25cm fluted flan tin.
-
6
Roll the pastry out on a floured surface to about 3-5mm thick and line your tart case with it.
-
7
Trim the edges and chill in the fridge for 30 minutes.
-
8
Meanwhile, heat the oven to 160C/325F/gas mark 3.
-
9
Line the chilled pastry case with baking paper, and fill it with baking beans to stop it shrinking while it's being baked.
-
10
Bake in the oven for 20 minutes then remove the baking beans.
-
11
Return to the oven and bake for a further 5 minutes.
-
12
The pastry should be a nice blonde colour.
-
13
Set aside to cool.
-
14
Put the butter and golden syrup into a medium saucepan over a low heat.
-
15
When it becomes runny, take it off the heat and whisk in the sugar.
-
16
In a small bowl, whisk the cornflour and eggs until smooth then add to the saucepan.
-
17
Fill the baked pastry with the pecan halves.
-
18
Pour the golden syrup mixture on top and fill it up to just below the edge of the case.
-
19
Put into the oven, taking great care not to spill any liquid over the sides, as this might make it difficult to remove it from the tin once it's baked.
-
20
Bake for about 40 minutes, or until the tart is a dark golden in colour and has slightly risen in the middle.
-
21
Take out of the oven and leave to cool in the tin.
-
22
Serve cold for tea, or warm with Vanilla Ice Cream.
