Ingredients
Pastry:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 8 tbsp ice water
- 1 cup cold butter
Egg wash
- 1 egg, beaten with 2 tsp of water
Filling:
- 1 cup pecan halves
- ½ cup dried blackcurrants
- 1 cup golden corn syrup
- 3 eggs
- 1 cup granulated sugar
- 2 tbsp butter, melted
- 1 tsp pure vanilla extract
Directions
- In the bowl of a stand mixer, blend the flour, salt, and sugar.
- Add the cold butter, cut into cubes. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles a coarse meal with irregular-sized chunks.
- Start the mixer on medium-low speed and gradually pour in the ice water. Mix until you have a shaggy dough.
- Divide the dough into two disks, wrap in plastic wrap, and place in the refrigerator for at least 1 hour.
- Preheat your oven to 375°F.
- Place the pecan halves on a parchment-lined baking sheet and toast in the oven for 5 minutes, or until fragrant. Remove from the oven and set aside to cool.
- In a medium bowl, combine the corn syrup, eggs, sugar, melted butter, and vanilla extract. Whisk until smooth.
- Once your pastry dough has rested in the refrigerator, remove it and roll out one disk to an even thickness (approximately ⅛ inch). Line a fluted tart pan or pie dish with the pastry. Brush the entire surface with egg wash.
- Arrange the pecan halves and blackcurrants on the bottom of the pie dish. Gently pour the liquid filling over top.
- Roll out the second disk of dough and cut out desired shapes for decoration (leaves, flowers, etc.). Place these shapes around the perimeter of the pie so they sit along the rim without hanging over the edge. Press them gently into the pastry and brush with egg wash.
- Bake for 60 to 70 minutes, or until set. The top may appear to crack, and this is okay.
- Remove from the oven and let cool completely, at least 1 hour. Serve with whipped cream, ice cream, or as is.