Pecan Frangipane Pie
My take on a pecan pie in a frangipane filling
Ingredients
Short Crust Base
- 225 g Gluten-Free flour mix with xanthan gum my mix contains tapioca, potato starch and white rice flour
- 1/4 cup castor sugar
- 110 g butter chilled
- 1 whole egg
- 1 egg yolk
Ingredients Filling
- 115 g butter
- 115 g sugar
- 1/4 cup warmed syrup
- 115 g almond flour
- 3 eggs room temperature
- 1 tbsp GF flour
- 1 tbsp vanilla essence
- 200 g chopped pecans
Instructions
Shortcrust pastry
- Preheat your oven to 200C.
- Place all your shortcrust pastry ingredients in a food processor and blitz on high until it forms a ball. Stop the machine as soon as it forms a ball
- Roll out your shortcrust pastry and place it in a loose bottomed tart tin lined with parchment paper. Cut off the edges. Prick with a fork and then place parchment over the top and then rice and blind bake for 10min. Remove the rice and parchment paper and bake for another 5 minutes. Set aside.
Filling
- Mix all the ingredients together in a large bowl until combined and then pour into the pastry shell. (I like to bake mine in the tart tin and only remove it after it has cooled down and firmed up (1-2 hours after cooking)
- Reduce you oven to 170C
- Bake for about 30-40 minutes or until set and golden on top. (check with a toothpick
- Take out and leave to cool on the wire rack for an hour before attempting to remove it from the tin. Loose bottomed tins work best for this