For the filling:
- 200g (7 oz) pecans
- 2 eggs
- 125g (4.5 oz) light brown soft sugar
- 75ml (2.5 fl oz) maple syrup
- 75ml (2.5 fl oz) golden syrup
- 50g (1.7 oz) unsalted butter, melted
- 2 tbsp bourbon
- 3⁄4tsp salt
- 1 tsp vanilla extract
For the pastry:
- 100g (3.4 oz) salted butter
- 3 tbsp caster sugar
- 200g (7 oz) plain flour
- 1 egg yolk
- For the pastry, put the butter and sugar in a food processor; blend until smooth. add the flour and pulse until it resembles breadcrumbs. mix the egg yolk with 2 tbsp ice-cold water and blend in until you have wet, sandy grains. Tip onto a work surface, knead gently, then shape into a disc and wrap in cling film; chill for 30 minutes. (alternatively, use a wooden spoon to cream the butter and sugar together, then beat in the yolk. Sift in the flour and mix in with the water until combined.)
- Preheat the oven to 200 ̊C,gas mark 6. Toast the pecans for 8-10 minutes. Cool, then pulse 75g in a food processor until roughly ground. mix with the remaining pecans.
- Line the base of a deep 23cm tart case with baking parchment. Roll the pastry between 2 sheets of cling film to the thickness of a £1 coin. Remove the cling film, drape the pastry over a rolling pin, lay it over the case and carefully push into the base. Trim the edges, line with baking parchment and fill with baking beans; chill for 30 minutes (or freeze for 15 minutes).
- Blind bake the case for 25 minutes, then remove the parchment and beans and cook for 5 minutes. Set aside to cool.
- Lower the oven to 180 ̊C, gas mark 4. Whisk the eggs with a balloon whisk for 1 minute, until frothy. Whisk in the sugar, the maple syrup next, then the remaining ingredients. Stir in the nuts, pour into the case and bake for 30 minutes, until set. Leave to cool a little.
Preparation time: 15 minutes, plus chilling
466 calories, 28.6g fat, 30.7g sugars, 0.7g salt (sat fat 9.6g)
Serve with crème fraîche if desired