SERVES 6–8 PREP 30 MINUTES + 50 MINUTES TO CHILL
COOK 1 HOUR 5 MINUTES
1½ cups plain flour
1/3 cup icing sugar mixture
125g cold butter, chopped
1 egg yolk
Thickened cream, whipped, to serve FILLING
1½ cups pecan halves, toasted (see tip) ¾ cup maple syrup
2 eggs, lightly beaten
2 tablespoons plain flour
40g butter, melted
STEP 1 Sift flour and icing sugar into a large bowl.
STEP 2 Using fingertips, rub in butter until mixture resembles breadcrumbs. Add yolk and mix until dough comes together.
STEP 3 Turn dough onto a lightly floured surface and knead lightly until smooth. Wrap in plastic wrap. Chill for 30 minutes. STEP 4 Roll out pastry between 2 sheets of baking paper until 4mm thick.
STEP 5 Lift dough onto a rolling pin. Drape over a 23cm flan pan with removable base. STEP 6 Gently ease pastry into case, pressing around edges.
STEP 7 Trim excess pastry from edges, using rolling pin. Chill for 20 minutes.
STEP 8 Preheat oven to 180°C. Line pastry case with baking paper and fill with baking weights. Place on an oven tray. Bake for 10–15 minutes. Remove paper and weights. Bake for a further 5–10 minutes. Remove from oven. Reduce temperature to 160°C. STEP 9 Combine filling ingredients together in a medium bowl.
STEP 10 Pour filling into pastry case. Bake for 35–40 minutes or until firm. Let cool. Cut into wedges and serve with whipped cream (or ice-cream if you prefer).