When last did you have deliciously comforting, sticky pecan pie? Make one with us this weekend.

SERVES 6

INGREDIENTS
For the pastry
140g flour
Pinch salt
80g butter, at room temperature, cut into cubes
2 tsp caster sugar
2 egg yolks
2 tsp iced water
For the filling
3 eggs
¼ cup melted butter
1 cup dark brown sugar, plus extra for sprinkling
1 cup golden syrup
1 tsp vanilla essence
½ cup pecan nuts

METHOD
For the pastry
1. Preheat oven to 180°C.
2. Sift the flour and salt together. Using your fingertips, rub the butter into the flour until the mixture starts to resemble fine breadcrumbs, and then add the caster sugar.
3. Mix one egg yolk and water together and slowly add to the dry ingredients until a stiff dough forms.
4. Knead the dough well, then wrap in cling film and chill in the fridge for about an hour.
5. On a lightly floured surface, roll out the pastry, then line a greased 23 cm loose-bottomed pie dish. Prick the pie base a few times with a fork. Keep excess pastry for the lattice.
6. Line the pie shell with baking paper and fill with dry beans, then blind bake for 10 minutes.
For the filling
1. Lightly beat the eggs while slowly adding the butter, brown sugar, golden syrup and vanilla essence.
2. Arrange the pecan nuts in the baked pastry case and pour the egg mixture over.
3. Roll out the excess pastry and cut thin strips for the lattice using a fluted pastry wheel. Weave the strips over the top of the tart, brush with egg yolk and sprinkle with brown sugar.
4. Bake for 40 minutes until golden.