Apricot Pecan Pie Recipe
- 100 gm butter
- 175 gm plain flour
- 1 pch salt
- 1 tsp caster sugar
- 1 lrg egg yolk cool water
- 125 gm unsalted butter
- 100 gm c. caster sugar
- 4 Tbsp. clear honey
- 1/2 tsp grnd mace
- 100 ml orange juice
- 200 gm ready to eat dry apricots finely minced
- 200 gm c. pecan nuts half minced and the remainder left whole extra honey for brushing
- Ana equipment:cool shelf on second set of runners in roasting oven
- Rub the butter into the flour salt and sugar till the mix resembles fine breadcrumbs.
- Mix to a manageable dough with the egg yolk and any cool water which is necessary.
- Roll out the pastry on a lightly floured surface and use it to line a 250mm loose bottomed flan tin.
- Flute the rim of the pastry between your fingertips then refrigerateit for about 30 min while preparing the filling.
- cream together the butter and sugar till pale and fluffy then beat in the honey.
- Add in the mace and orange juice and continue mixing till blended.
- The mix may appear curdled but dont worry.
- Add in the apricots and the minced pecans and mix well then turn the mix into the chilled pastry case and spread it proportionately.
- Arrange the whole pecan halves over the filling and brush them with a little extra honey if you have the inclination.
- Bake on the roasting ovenfloor with the cool shelf in position for 30 min or possibly on the floor of the four ovenaga baking ovenfor 45 min.
- Allow the tart to cold slightly before serving.
- Im not sure which I have ever had a real pecan pie because I like to mix the sweet nuts with some dry fruits for extra flavour.
- You could try this with figs but the apricots add in a sweet sharpness to the mix.
- Serves 8
butter, flour, salt, sugar, egg yolk, butter, caster sugar, clear honey, mace, orange juice, nuts
Taken from cookeatshare.com/recipes/apricot-pecan-pie-69095 (may not work)