0:20 Prep • 0:40 Cook • Makes 10 • AdvancedRecipe courtesy of Bev Farrall
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0:20 Prep • 0:40 Cook • Makes 10 • Advanced
Recipe courtesy of Bev Farrall
Ingredients:
Equipment:
You will need ten 2cm-deep, 8cm (base measurement) fluted tart tins with removable bases for this recipe.
Method:
Step 1 To make the pastry, place the flour, butter and sugar in the bowl of a food processor, and process until the mixture resembles fine breadcrumbs. Add the egg yolk and iced water and process until the mixture just begins to come together.
Step 2 Turn the pastry onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest.
Step 3 Preheat oven to 200°C.
Step 4 Divide pastry into 2 equal portions. Use a lightly floured rolling pin to roll 1 portion out to about 3mm-thick. Use a 15cm diameter cutter to cut 5 discs. Line five 2cm-deep, 8cm (base measurement) fluted tart tins with removable bases with the pastry and trim any excess. Repeat with the remaining pastry portion to line 5 more tart tins. Place on a baking tray in the fridge for 30 minutes to rest.
Step 5 Cover each pastry base with greaseproof paper and fill with rice or dried beans. Bake in preheated oven for 10 minutes. Remove paper and rice or beans and bake for a further 8 minutes or until golden. Remove from oven. Reduce oven temperature to 160°C.
Step 6 Meanwhile, to make the pecan filling, whisk the eggs, maple syrup, sugar and butter in a medium bowl. Stir in pecans.
Step 7 Pour mixture evenly into warm pastry cases. Bake in preheated oven for 20 minutes or until just set in centre. Place pies on a wire rack and set aside for 40 minutes or until completely cool.
BEV’s NOTES
I varied the recipe: