20cm/8” tart or flan dish, 2 x mixing bowls and pastry blender

Sweet Pastry
100g FREEE Plain White Flour
1 tbsp icing sugar
¼ tsp FREEE Xanthan Gum
50g butter
4-6 tbsp cold water

Pecan Filling
100g pecan nuts
100ml cream
1 tbsp FREEE Organic Cornflour
200g golden syrup
2 eggs

190°C, Fan 170°C, 375°F, Gas 5

Sweet Pastry

1. Rub a little butter around the inside of a 20cm/8” tart or flan dish and pre-heat the oven.
2. Measure the flour, icing sugar and xanthan gum into a mixing bowl, stir to combine and sieve into a mixing bowl.
3. Cut the butter into small cubes and add them to the bowl.
4. Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
5. Stir in enough of the water to bring the pastry easily together into a soft slightly sticky ball of dough – it will absorb liquid while resting.
6. Cover the pastry and leave it to rest for 15 minutes.
7. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour. 
8. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press it into the baking dish using your fingers.

Pecan Pie Filling

1. Take a third of the pecans and chop them finely, arrange the remainder on a plate in a circular pattern.
2. Put the cream into a bowl, add the cornflour and whisk until smooth
3. Immediately add the golden syrup and stir well.
4. Break the eggs into the bowl and whisk everything together.
5. Stir in the chopped pecans.
6. Pour the mixture into the pastry case.
7. Transfer the pecans from the plate onto the mixture in the circular pattern.
8. Bake for 40-45 minutes.