SALTED CARAMEL MAZUREK WITH PECANS

Although making mazurek does take time it is a very simple recipe. If you would like to simplify the pastry then you can use ready-made caramel or dulce de leche, though the consistency will be a little bit more runny. In my recipe, I have replaced the traditional hazelnuts and walnuts with salted pecans and I have also added some sea salt to the caramel to balance out its all-consuming sweetness. {Makes 10 portions}

FOR THE DOUGH:

300 g (10½ oz/scant 2½ cups) plain (all-purpose) flour

125 g (4½ oz/²/₃ cup) soft light brown sugar

200 g (7 oz/scant 1 cup) salted butter, softened

2 egg yolks

½ teaspoon vanilla extract

1 tablespoon soured cream

FOR THE FILLING:

1 x 400 g (400 fl oz) can condensed milk

25 g (scant 1 oz/2 tablespoons) salted butter

25 g (scant 1 oz/2 tablespoons) soft light brown sugar

100 g (3½ oz/²/₃ cup) pecans, broken up into smaller pieces

½ teaspoon good-quality sea salt

For the filling place a can of condensed milk in a pan of water, making sure it is completely covered. Bring the water to a boil then reduce the heat right down to the lowest setting and simmer for 3 hours. Top up with extra water if it evaporates.

Meanwhile, combine the flour, sugar and butter in a bowl and work between your fingertips until it resembles breadcrumbs. Add the egg yolks, vanilla extract and soured cream and knead together into a smooth dough. Chill in the fridge for 30–45 minutes.

Preheat the oven to 180°C (350°F/gas 4). Roll out the dough on a lightly floured surface to a thickness of about 1 cm (½ in). Use this to line a greased brownie tin, approximately 24 cm (9½ in). Bake in the oven for 15–20 minutes, or until golden. Remove and allow to cool.

Meanwhile, in a frying pan (skillet) melt the butter and sugar together over a low heat, then add the pecans and most of the sea salt. Toast for a few minutes, stirring all the time. Set aside.

Once the condensed milk has turned to caramel and cooled to nearly room temperature, open the can and stir a little bit more salt into it, reserving a little bit for the topping.

Spread the caramel over the cooled base generously and top with the caramelised pecans. Sprinkle over a little more sea salt before serving.

{Time: 3 hours 30 minutes, plus chilling time}