- For the dough:
- 250g flour (wheat, spelt or gluten-free), plus extra for dusting
- Chilled water
- For topping:
- 50g / 2 oz fair trade sweet brown sugar
- 1 tsp pure vanilla extract
- 125g / 4½ oz grain crumbs
- 175g / 6 oz toasted pecans, roughly chopped
- For garnish:
- whole pecans
< li>125g / 4½ oz vegan margarine, diced, plus extra for greasing
< li>450g / 1lb golden syrup li>
For the dough, sift the flour into a large bowl and rub in the vegan margarine cubes with your fingertips until the mixture looks like fine breadcrumbs. Work quickly and with a light touch to avoid melting the fat. Check if there are any margarine chunks left by shaking the bowl to bring them to the surface.
Make a well in the middle of the mixture and gradually add some ice water. Knead the mixture lightly to form a ball, adding a pinch of flour if the mixture is too wet or a little more water if it’s too dry. Cover and place in the refrigerator for 20 to 30 minutes.
Grease a 9-inch ridged flan dish, preferably a removable bottom. Roll out the dough thinly on a lightly floured work surface and line the tin. For an extra finishing touch, you can curl the edge with your thumb. Prick the bottom of the cake with a fork to prevent it from puffing up while baking. Cover and place back in the fridge while you prepare the filling.
Meanwhile, preheat the oven to 200°C/400°F/mark 6 and place in a heavy-duty baking sheet. to warm it up. Baking the tart on a hot baking sheet provides a crunchy base for the puff pastry.
To prepare the filling, gently heat the syrup over low heat, being careful not to boil. Stir in brown sugar and vanilla extract.
Remove from heat and add breadcrumbs and chopped pecans. Add a little breadcrumbs if the mixture seems a bit runny.
Pour the mixture into the cake base and smooth the surface. Decorate the top with the whole pecans, arranging them in concentric circles.
Bake the tart on the preheated baking sheet for about 10 minutes until the dough starts to colour, then lower the oven temperature to 180°C /350°F/Gas mark 4. If the pecans seem to be getting too dark, cover the cake with aluminum foil.
Continue to bake for another 25-30 minutes, until the dough is golden brown and the filling is slightly set to adjust. The top should be soft and the center soft and chewy, with the pecans nicely crispy.
Remove from the oven and allow to cool and set slightly in the pan. Serve your cake warm or cold. You can add a dash of maple syrup to your favorite vegan pudding or ice cream alternative to accompany this wonderfully gooey treat.
Like this recipe? Sign up for Veganuary today to get recipes like this delivered straight to your inbox.