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Manuka honey & pecan tart

With Tamara Jane

Time: 1 1/2 hours
Serves: 12
Cost: $8.00


1 1/2 cups pecan halves
2 Tbsp cornflour
3/4 cup firmly packed brown sugar
75g butter, melted
2 Tbsp milk
1/2 cup honey
3 eggs, lightly beaten
Icing sugar mixture


1 1/2 cups plain flour
1/2 cup icing sugar mixture
125g butter or margarine spread
1 egg yolk


Make pastry Process flour, sugar and spread until mixture resembles breadcrumbs. Add egg yolk. Process until mixture just comes together. Shape into a disc. Wrap in plastic wrap. Refrigerate for 40 minutes or until firm.

Preheat oven to 180C/160C fan-forced. Grease a 3cm-deep, 23.5cm round (base) loose-based flan tin. Roll pastry between 2 sheets of baking paper until 3mm thick. Line base and side of prepared pan with pastry. Line pastry with baking paper and ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and paper. Bake for 10 minutes or until pastry is just golden. Set aside to cool completely.

Reduce temperature to 160C/140C fan-forced. Reserve 1/2 cup pecans. Roughly chop remaining pecans. Place chopped pecans, cornflour, brown sugar, butter, milk, honey and eggs in a bowl. Mix to combine. Pour into prepared pastry case. Top with reserved pecans.

Bake for 50 to 55 minutes or until centre of pie is just set (cover loosely with foil if over-browning during cooking). Set aside to cool. Refrigerate for 4 hours or until cold. Dust with icing sugar.

(TX: 7 July 2011)