Title: Ruby Tandoh's Rosemary Pecan Pie
Categories: Pies
Yield: 1 Pie
MMMMM---------------------------PASTRY--------------------------------
125 g Unsalted butter; firm but
-not chilled
250 g Plain flour
1 pn Salt; generous
30 g Caster sugar
1 lg Egg
MMMMM--------------------------FILLING-------------------------------
200 g Dark brown sugar
150 g Golden syrup
100 g Unsalted butter
1/2 ts Vanilla extract
1/2 ts Salt
3 Rosemary sprigs
3 lg Eggs
200 g Pecans
Pecan pie was always fascinating to me as one of those strange,
exotic, distinctly American confections. The fresh rosemary here
might seem an unlikely addition to a dessert, but its aromatic depth
sits very nicely with the butteriness of the toasted pecans.
Rub the butter into the flour using your fingertips until no large
visible flakes of it remain. Use swift motions and lift the flour and
butter up from the bowl as you crumb them together, so the heat of
your hands doesn't soften the butter. Stir in the sugar and salt.
Lightly beat the egg in a separate bowl, then pour it into the dry
mixture. Using a butter knife, cut through the mixture to combine the
wet and dry ingredients. You'll notice that it begins to come
together in clumps. Once combined, quickly and lightly use your hands
to press the clumps into a ball of dough. Flatten slightly, wrap in
clingfilm and let the dough chill for 30 minutes or so.
Meanwhile, make the filling. Combine the sugar, golden syrup, butter,
vanilla extract, and salt in a saucepan over a very low heat. Add two
of the rosemary sprigs (leave them whole) and bring just to the boil.
Simmer for 1 minute then turn off the heat and leave the rosemary to
steep in the sugar as it cools. The longer it sits, the stronger the
flavour will be.
Roll the pastry into a circle a little larger than a 25 cm tart or
flan dish. It helps to roll on a piece of floured baking parchment to
prevent the pastry sticking to the work surface and makes it easier
to transfer to the tin. Line the tin with the pastry, patching up any
holes or cracks with offcuts. Gently press the pastry into the fluted
sides and push just above the edges of the tin, so that the pastry
stands proud of the rim by a few millimetres. Chill for 30 minutes.
Preheat the oven to 180°C/350°F/gas mark 4. Toast the pecans for 10
minutes on an oven tray, then roughly chop three-quarters of the nuts,
leaving the rest whole. Remove the rosemary from the sugar, then
lightly beat in the eggs. Add the chopped pecans. Pour the filling
into the pastry case and scatter the whole pecans on top. Strip the
needles off the remaining sprig of rosemary and sprinkle on top of
the pie. Bake for 45 minutes.
