Saturday, May 2, 2009

Pecan slice

Hello everyone, there's nothing I like better than a good old-fashioned slice, and as I had about five different varieties of nuts in my fridge last weekend I thought it was a good excuse to bake something for afternoon tea in the office. I made this yummy pecan slice, but did half and half pecans and almonds as that is what I had. The almonds were particularly fantastic - I had bought them fresh from Oriental and Continental Foods in Artarmon. This place is well worth exploring when you have the time. I went in there one day for some preserved lemons and came out twenty minutes later with a box full of stuff, and only paid $20.00! There really is no comparison between fresh nuts and packet nuts, so it's well worth making the trip. They don't supply bags though so do make sure you take your own and expect to buy more than is written on your shopping list!

Anyway, the slice went down well with my office friends. I hope you like it too.

Have a happy week. Love from Jane xx

Pecan slice

What you need:
  • 1 1/2 cups plain flour
  • 1/2 cup icing sugar
  • 150g butter, softened

  • 2 tablespoons dark corn syrup (from a health food store; use light if that is all you can find)
  • 2 tablespoons thickened cream
  • 1/3 cup soft brown sugar
  • 75g butter, melted
  • 2 eggs, lightly beaten
  • 2 cups pecans
  • Dark chocolate shavings to decorate (optional)

What you do:
  1. Preheat the oven to 180C.
  2. Line a shallow baking tin (18 x 27 cm) with baking paper.
  3. Combine the flour, icing sugar and butter in a food processor. Using the pulse action, process for one minute until the mixture comes together and forms a ball.
  4. Press the pastry into the tin (you will really have to push and poke it out to the sides and corners but don't worry, there is enough).
  5. Bake the pastry for 15 minutes, until just golden. Cool completely in the tin.
  6. To make the topping, combine the syrup, cream, sugar, butter and eggs in a medium mixing bowl and whisk until smooth.
  7. Add the pecans and stir to combine.
  8. Pour the topping onto the cooled pastry and bake for another 25 minutes, until set. Cool completely in the tin.
  9. Lift the slice out of the tin and cut into squares using a sharp knife.
  10. Decorate with the chocolate shavings if desired.