Pekannusstarte
Pekannusstarte is a recipe with fresh ingredients from the nut cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 75 g sugar
- 1 pinch salt
- 1 egg
- 125 g butter
- flour (for work surface)
- butter (for pan)
- 250 g beetroot syrup
- 100 g brown sugar
- 50 g melted butter
- 3 eggs
- 1 pinch salt
- 20 ml whiskey
- 250 g pecans (half)
- powdered sugar (for dusting)
Instructions
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1.
For the dough mix flour with sugar and salt, sift onto a work surface, press a well in the middle, crack the egg into it and scatter butter flakes around. With a knife chop all ingredients coarsely and quickly knead by hand into a smooth dough. Shape into a ball and wrap in cling film for 30 minutes in the fridge.
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2.
Preheat the oven to 180°C with upper and lower heat.
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3.
Roll the dough on a floured surface slightly larger than the pan, line the buttered tart pan with it. Raise a rim, prick the bottom several times with a fork.
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4.
Preheat the oven to 200°C with upper and lower heat.
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5.
For the filling whisk together syrup, sugar, butter, eggs, salt and whiskey. Roughly chop about 100 g nuts and fold into the dough. Spread this over the dough base and decorate with nuts. Bake in the oven for about 50 minutes. If the pie darkens too much, cover with foil.
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6.
Remove from the oven, top with remaining nuts, let cool, remove from pan and serve dusted with powdered sugar.
