Is it Thanksgiving this week? I think it must be. And I've got to say I'm quite sad that we don't have it over here. In mean, obvs not the whole 'make a sparkly holiday out of pretending that us European folk didn't skip on over across the sea to wipe out a whole sophisticated population' sort of thing, that seems kind of weird and mean....but a whole holiday, just in time to kick off Christmas, all about being grateful...that seems like a good idea to me
And from my very outsider perspective it seems that it kind of takes the pressure of Christmas a bit too, because it's 'The Holidays', whole long weeks of fun...rather than getting all in a faff because everything has to be perfect on the one day that counts. And given that you, little sis, are a full on American resident these days, you are gonna need a pie...another reason we should get Thanksgiving, it's a pie festival... you can't turn up anywhere without a pie this week, I'm pretty sure it's US a law. So better get baking. With Love and Cake
Recipe from The Essential Dessert Cookbook
A few notes:
- You could use any tart case you like really, even *faux gasp* a shop bought one.
- If you have any spare pastry and want to prettify you could cut some pretty shapes, stars or hearts, and lay them on top of the pecan layer before you bake.
- As usual, I've made my pasty in my food processor but, as ever, you can definitely make it by hand if that's what works for you. Just rub in the butter with your finger tips and bring the dough together by hand.
You will need
1 x 23cm tart tin
For the pastry
185g plain flour
2-3 tbsp cold water
For the filling
50g butter, melted
140g soft brown sugar
170ml golden syrup
1 tsp vanilla extract