Makes 4 x 10cm Pies

For The Pastry

• 200g cake flour
• 1 tsp salt
• 125g cold butter, cubed
• 1 egg yolk
• 2 to 3 tbsp ice-cold water

For The Filling

• ¾ cup golden syrup
• 50g butter
• 120g golden brown sugar
• 200g pecan nuts, toasted
• pinch of salt

1 Place the flour in a food processor with salt; blitz to combine. Add the butter and blitz until the mixture resembles breadcrumbs. With the motor running, add the egg yolk and the water to form a dough. Remove dough from processor, wrap in clingfilm and place in the fridge for 30 minutes.
2 Preheat the oven to 160°C. Roll pastry out onto a floured surface and lightly press into 4 x 10cm tart tins.
3 Return to the fridge for 10 minutes.
4 Cover pastry with baking paper, fill with baking beans or rice and bake for 10 minutes. Remove the beans/rice and paper, and bake the shell for an additional 10 minutes. Remove from oven and allow to cool.
5 Place the golden syrup and butter in a pot, allow to melt. Add the sugar and stir until the sugar dissolves.
6 Remove from the stove.
7 Stir the nuts through the hot liquid and pour onto the prepared pastry base.
8 Place on a baking tray and bake for 30 to 40 minutes.
9 Allow to cool before serving.

Text and image: Fairlady