Ingredients

? Flour,�for Dusting
? 500g�pack Sweet Shortcrust Pastry
? 75g�butter,�softened
? 100g�golden Caster Sugar
? 175g�golden Syrup
? 175g�Maple Syrup
? 3�Eggs,�beaten
? � Tsp�Vanilla Extract
? 300g Pecan�Halves
? Double Cream,�whipped, To Serve

Method

? On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin,
keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base
of the pastry case with a fork and chill for 30 mins, or until firm.
? Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with
baking beans and bake for 15-20 mins until the sides are set. Remove the beans and
parchment and return the tin to the oven for 5-10 mins until the pastry is golden and
the base is set. Leave to cool.
? Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and
sugar together until light and fluffy. Keep the beaters going and pour in both of the
syrups. Gradually add the eggs, � tsp salt and the vanilla, then whisk until combined. Stir
through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn
heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should
be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You�ll probably need to run a knife around the tin to lift out the pie.
Serve with whipped cream or ice cream.

Recipes by:
Gaurav Paul
Executive Chef
Hilton Embassy Bangalore GolfLinks