sweet short crust pastry
125g unsalted butter softened,1 egg,90g icing sugar,30g ground almonds,250g plain flour
3 eggs lightly whisked, 180 ml golden syrup,100g brown sugar,50g butter,195g roughly chopped pecans
to make the pastry,place the butter,eggs,icing sugar and ground almonds in an electric mixer with the paddle attachment and beat until smooth. Add the flour a little at a time. stop mixing as soon as it has incorporated. transfer the mixture to a lightly floured surface and shape into a disc then wrap in plastic film and refrigerate for 1 hour or overnight. remove from the fridge 30 minutes before using if left over night.
roll out the pastry on a lightly floured work surface until 4mm thick, then gently fold over the rolling-pin and transfer over a 30 cm tart tin with a removable base. gently press into the tin and trim excess with a sharp knife. prick the pastry with a fork and place back into the refrigerator for 30 minutes.
pre heat the oven to 200°C, to make the filling, place butter,sugar and golden syrup in a small saucepan over a low heat cook stirring until butter has melted and mixture is smooth. set aside to cool slightly then add the eggs and vanilla, whisk to combine. stir in the pecans and pour into the pastry case. bake for 35-40 minutes or until pastry and filling are golden. Allow to cool to room temperature before serving with cream.
The pastry recipe is borrowed from Manu Feidel i find this is the nicest and easiest pastry recipe to use.