MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ruby Tandoh's Rosemary Pecan Pie Categories: Pies Yield: 1 Pie MMMMM---------------------------PASTRY-------------------------------- 125 g Unsalted butter; firm but -not chilled 250 g Plain flour 1 pn Salt; generous 30 g Caster sugar 1 lg Egg MMMMM--------------------------FILLING------------------------------- 200 g Dark brown sugar 150 g Golden syrup 100 g Unsalted butter 1/2 ts Vanilla extract 1/2 ts Salt 3 Rosemary sprigs 3 lg Eggs 200 g Pecans Pecan pie was always fascinating to me as one of those strange, exotic, distinctly American confections. The fresh rosemary here might seem an unlikely addition to a dessert, but its aromatic depth sits very nicely with the butteriness of the toasted pecans. Rub the butter into the flour using your fingertips until no large visible flakes of it remain. Use swift motions and lift the flour and butter up from the bowl as you crumb them together, so the heat of your hands doesn't soften the butter. Stir in the sugar and salt. Lightly beat the egg in a separate bowl, then pour it into the dry mixture. Using a butter knife, cut through the mixture to combine the wet and dry ingredients. You'll notice that it begins to come together in clumps. Once combined, quickly and lightly use your hands to press the clumps into a ball of dough. Flatten slightly, wrap in clingfilm and let the dough chill for 30 minutes or so. Meanwhile, make the filling. Combine the sugar, golden syrup, butter, vanilla extract, and salt in a saucepan over a very low heat. Add two of the rosemary sprigs (leave them whole) and bring just to the boil. Simmer for 1 minute then turn off the heat and leave the rosemary to steep in the sugar as it cools. The longer it sits, the stronger the flavour will be. Roll the pastry into a circle a little larger than a 25 cm tart or flan dish. It helps to roll on a piece of floured baking parchment to prevent the pastry sticking to the work surface and makes it easier to transfer to the tin. Line the tin with the pastry, patching up any holes or cracks with offcuts. Gently press the pastry into the fluted sides and push just above the edges of the tin, so that the pastry stands proud of the rim by a few millimetres. Chill for 30 minutes. Preheat the oven to 180°C/350°F/gas mark 4. Toast the pecans for 10 minutes on an oven tray, then roughly chop three-quarters of the nuts, leaving the rest whole. Remove the rosemary from the sugar, then lightly beat in the eggs. Add the chopped pecans. Pour the filling into the pastry case and scatter the whole pecans on top. Strip the needles off the remaining sprig of rosemary and sprinkle on top of the pie. Bake for 45 minutes. Recipe by Ruby Tandoh Recipe FROM: MMMMM