- 500g sweet pastry dough
- 100g unsalted butter
- 250g dark brown sugar
- 150g glucose syrup
- 2 tsp natural vanilla extract
- finely-grated zest of 2 oranges
- 4 eggs
- 250g pecans, chopped
- caramelised maple syrup and whipped cream, to serve
1 Preheat oven to 180°C. Divide the pastry into four pieces then roll out to make 16cm discs. Line into 12cm individual pie tins.
2 Combine the butter, sugar, glucose, vanilla and orange zest in a medium saucepan and set over a moderate heat until just melted. Whisk in the eggs and pecans, then ladle into pastry shells. Bake for 30-35 minutes, then allow to cool slightly. Crack onto plates then serve warm with caramelised maple syrup and whipped cream.