Nut start (pecan pie)

Name: Nut start (pecan pie)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 275 g cold butter; 1/4 TEASPOON Salt; 100 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 175 g Sugar beet syrup; 250 g Pecan kernels; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
275 g cold butter
1/4 TEASPOON Salt
100 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
175 g Sugar beet syrup
250 g Pecan kernels
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper

Directions

1
Knead flour, 175 g butter, 3 tablespoons water and salt to a smooth dough. Wrap dough in cling film and chill for about 30 minutes. Roll out dough on baking paper round (approx. 30 cm Ø) and put it into the greased tart tin (26 cm Ø), remove baking paper. Press the dough on the edge. Fold the protruding dough inwards and press down. Prick the base several times with a fork. Whip 100 g soft butter, sugar and vanilla sugar with the whisk of the hand mixer for about 5 minutes until creamy.
2
Stir in the eggs one after the other. Fold in the beet syrup. Add 175 g nuts to the mixture and fill into the mould. Scatter the remaining nuts on the tart. Bake the tart in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for approx. 45 minutes. (If the filling gets too dark, please slide a baking tray over the tart). Take out the cake and let it cool down on a cake rack
3
waiting time 30 minutes