Serves 6 - 8 (depending on how hungry the crowd is!)

INGREDIENTS

• 445g pack Sour Cream Shortcrust Pastry, defrosted (or 435g pack Sweet Shortcrust Pastry) 
• 100g unsalted butter, softened
• 130g soft brown sugar (also works well with coconut sugar or rapadura sugar)
• 2 eggs lightly beaten
• 30g cornflour
• 170g pecans plus extra 100g for decorating top
• zest of 1 lemon
• pinch salt
• 50ml maple syrup

METHOD

1. Pre heat oven to 180c fan-forced (200c non-fan). 
2. Unroll sheet of pastry, lightly dust surface and underside of pastry with flour. If using a rectangular tin place tart tin on pastry then cut around tin leaving a 2.5cm border. For a 23cm round tin use a 26cm dinner plate to cut a circle. Line the tart tin, pushing the pastry gently into the base and sides of the tin. Place in the fridge to chill while you prepare filling. 
3. Using a food processor or Thermomix grind the pecan nuts to a rough meal consistency and set to one side. 
4. Cream the softened butter and sugar until light and fluffy and has changed to a paler colour. Add the eggs and cornflour and beat until just combined - do not overbeat otherwise it will split.
5. Fold in the ground pecans, lemon zest, maple syrup and a pinch of sea salt until combined. Add the mix to prepared pastry shell, decorate the tart with remaining pecans, place on a baking tray and bake for 10 minutes at 180c fan-forced (200c non-fan), then reduce oven to 160c fan-forced (180 non-fan) and continue to bake for 25 minutes. Allow to cool for 30 minutes before removing from tart shell. Serve with a dollop of mascarpone or crème fraiche.

Notes:

• This makes enough filling for a rectangular tart tin 35cm x 12.5cm or a round 23cm tart tin. Can be made with either the Sour Cream or Sweet Pastry. 

Recipe by Carême Pastry.