Pecan pie slices

Pecan pie slices

A portable version of pecan pie but not too sweet like most pecan pies. I make the topping with dark brown sugar, which gives it a treacle taste.

These bars will keep for a few days in an airtight container but you can also freeze for up to a month.

Makes 24 slices|Baking time 45 minutes| 180 C

Utensils required: Food processor|Measuring cups & spoons & scale|saucepans|23 cm square tin

Base

1 1/2 cups (225 grams) plain flour
1/3 cup (73 grams) white granulated sugar
150 grams unsalted butter – fridge cold
1 large egg yolk
1 egg white (for covering base)
150 grams pecan nuts

Topping

45 grams unsalted butter
3/4 cups (155 grams) dark brown soft sugar
1/4 cup (90 grams) golden syrup
2 large eggs – lightly beaten
2 tablespoons self raising flour

  1. Preheat oven to 180 C
  2. Grease and line a 23 cm square baking tin
  3. In a food processor combine flour and sugar
  4. Add butter in cubes and process until fine breadcrumbs
  5. Add egg yolk and mix until dough comes together
  6. Press into prepared baking tin and pour over egg white, tip pan so the egg white coats the whole surface and then pour off the excess
  7. Bake base for 20 minutes
  8. Remove base from oven and spread pecan nuts over evenly
  9. Prepare the topping: melt butter in a small saucepan, then remove from heat and add sugar and golden syrup
  10. Add eggs and then flour and mix until combined
  11. Pour topping over nuts and bake for 25 minutes
  12. Cool completely in tin before cutting into slices