Pecan pie is a staple of the American Thanksgiving table, though the Bourbon version adds a touch of the cosmopolitan approach to tradition, don't you think?
Ramsacking the liquor cabinet (which hasn't had much of an airing since last year's holidays) I failed to lay my hands on a bottle of Bourbon, but came out a winner with a brand new bottle of imported Italian Vecchia Romagna brandy which begged to be tippled into my half assembled pecan tart interpretation.
Italian/American Pecan Tart
1 9" pastry shell, baked
1 1/2 cups pecans
4 large egg yolks
1/3 cup Lyle's Golden Syrup (non high fructose)
1/2 cup light brown sugar
4 tblsp butter
1/4 cup heavy cream
pinch of salt
1 tsp vanilla
3 tablespoons of Vecchia Romagna.
Preheat oven to 350. place pecan halves in pie shell. Combine egg yolks, cream, golden syrup, brown sugar & salt and heat gently, stirring constantly for 10 minutes. Add brandy. Stir. Pour over pecans, and place tart pan on a cookie sheet to avoid spillage in the oven. Bake for 20 minutes and cool for three quarters of an hour before serving with vanilla ice cream.
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