In a mixing bowl, blend together the plain flour and salt. Incorporate the cold, cubed butter by using your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
Add the egg yolk and cold water, stirring until the dough forms. Shape it into a flat disc, wrap it in cling film, and refrigerate for a minimum of 30 minutes.
Preheat the oven to 180°C (350°F).
On a floured surface, roll out the chilled dough to match the size of a 9-inch tart tin. Gently press it into the tin and trim off any excess.
In a separate bowl, combine the golden syrup, light brown sugar, melted butter, eggs, vanilla extract, and a pinch of salt until thoroughly mixed.
Evenly distribute the pecan halves over the pastry base.
Pour the syrup mixture over the pecans, ensuring they are all evenly coated.
Bake in the preheated oven for approximately 30-35 minutes, or until the filling is firm and the pastry turns golden brown.
Allow the pecan pie to cool before cutting and serving. It can be enjoyed either on its own or accompanied by a scoop of vanilla ice cream.
Add your first comment to this post