Paul Hollywoods pies and puds, p141

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Owen Notes

Don't bother mixing the filling electrically. Doesn't really effect it. Try skipping the baking tray.

Maybe try pre baking the pastry.

Hang the pastry over the edge and dont trim until after baked. Keeps the pastry from slumping.

Add a tiny bit of salt to filling, less than 1/4 tsp.

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I like this classic American recipe - it's very simple and really makes the most of the delicious affinity between nuts and toffee. The rich, dark, sticky filling is perfectly set off by a spoonful of lightly whipped cream.

1. To make the pastry, mix the flour and icing sugar together in a bowl. Add the diced butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
2. Mix the egg with the lemon juice and water. Make a well in the centre of the flour mixture and pour in the egg mix. Using one hand, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.
3. Heat your oven to 180°C/gas 4 and put in a baking tray to heat up. Have ready a 23cm loose-based tart tin, 3.5cm deep.
4. Roll out the pastry on a lightly floured surface and use it to line the tin. Prick the base with a fork. Put it in the fridge while you make the filling.
5. Put the butter, syrup and sugar in a saucepan and melt gently over a low heat. Once the butter has melted, remove from the heat and leave to cool for 10 minutes.
6. Arrange the pecans over the base of the pastry case. Mix the beaten eggs into the cooled syrup mixture and pour over the pecans.
7. Bake for 35-40 minutes or until the filling is almost set but still a bit wobbly. It will firm up as it cools. Leave to cool completely in the tin before serving, with whipped cream.