Instructions: Ana equipment:
cold shelf on second set of runners in roasting oven

Rub the butter into the flour salt and sugar until the mixture resembles fine breadcrumbs.

Mix to a manageable dough with the egg yolk and any cold water that is necessary.

Roll out the pastry on a lightly floured surface and use it to line a 250mm loose bottomed flan tin.

Flute the rim of the pastry between your fingertips then chill it for about 30 minutes while preparing the filling.

cream together the butter and sugar until pale and fluffy then beat in the honey.

Add the mace and orange juice and continue mixing until blended.

The mixture may appear curdled but dont worry.

Add the apricots and the chopped pecans and mix well then turn the mixture into the chilled pastry case and spread it evenly.

Arrange the whole pecan halves over the filling and brush them with a little extra honey if you have the inclination. Bake on the roasting ovenfloor with the cold shelf in position for 30 minutes or on the floor of the four ovenaga baking ovenfor 45 minutes.

Allow the tart to cool slightly before serving.

Im not sure that I have ever had a real pecan pie because I like to mix the sweet nuts with some dried fruits for extra flavour. You could try this with figs but the apricots add a sweet sharpness to the mix.

Serves 8

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