I’ve combined the best characteristics of a British dark treacle tart and an American pecan pie, to create a tart with a soft and slightly sticky filling made crunchy with a pecan nut topping.
Serves 8
Special equipment
Fluted tart pan with removable bottom, 9in (23cm) diameter and 1in (2.5cm) deep; baking beans
11⁄4 cups (275 g) golden syrup or light corn syrup
1 tbsp molasses
finely grated zest of 1 orange
3 oz (85 g) shredded unsweetened coconut
2 large eggs, beaten
2 tbsp orange juice
21⁄2 oz (75 g) pecans
clotted cream or crème fraîche, to serve
For the pastry
1 cup plus 2 tbsp (175 g) all-purpose flour, plus extra for dusting
6 tbsp (85 g) cold butter, diced
1 tbsp (15 g) confectioners sugar
1 large egg yolk
1. Make the pastry: put the flour, butter, and confectioners sugar in a food processor. Process briefly until the mixture looks like breadcrumbs, then add the egg yolk and 1 tablespoon cold water. Process again until the mixture sticks together in clumps. Transfer to the work surface, then gather into a ball with your hands. Knead the pastry just 2 or 3 times to make it smooth.
2. Roll out the pastry on a lightly floured surface and use it to line the tart pan. Trim the pastry. Prick the base with a fork and chill for 30 minutes. Preheat the oven to 400ºF (200ºC). Place the lined tart pan on a baking sheet and bake blind for 15 minutes. Remove the paper and beans and bake for 5 more minutes. (See Bake the pastry case blind.)
3. Reduce the oven temperature to 350ºF (180ºC). Make the filling: mix the syrup and molasses together in a medium bowl. Stir in the orange zest and coconut, then the eggs and orange juice. Pour the syrupy mixture into the baked pastry case.
4. Break a few of the pecans into smaller pieces and leave the rest whole. Scatter the nuts all over the top of the filling. Bake for 25–30 minutes or until the filling is golden and set. Let cool in the pan before removing. Serve with clotted cream or crème fraîche.
MOLASSES AND PECAN TART
KEYS TO PERFECTION
Bake the pastry case blind
1 Once you’ve lined the tart pan with the pastry, prick the base all over with a fork to prevent air bubbles from forming during baking. Chilling the pastry case will help to reduce shrinkage in the oven.
2 Line the bottom and sides of the pastry case with baking parchment, and weigh it down with baking beans. This ensures the sides don’t collapse and the base doesn’t puff up, keeping a good shape while the case bakes.
3 After 15 minutes’ baking, remove the paper and beans and bake the empty case for another 5 minutes. You now have a case that is ready to be filled and baked again to give a crisp rather than soggy base.