Pecan tart

Ingredients for 1 servings:

• 200 g flour
• 275 g margarine or butter
• ¼ tsp salt
• 100 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 175 g beet syrup
• 250 g nuts, pecan
• Fat, for the shape

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

lactose-free (when using appropriate margarine)

Knead the flour, 175g margarine or butter in pieces, 3 tbsp water, and salt until smooth. Wrap the dough in cling film and chill for about 30 minutes. Then roll the dough out on baking paper into a circle (approx. 30cm in diameter) and place it in the greased tin (approx. 26cm). Peel off the baking paper, press the dough firmly along the edges, and fold in any excess dough and press down. Prick the base several times. Beat 100g soft margarine or butter, sugar, and vanilla sugar for about 5 minutes until creamy. Beat in the eggs one at a time, then stir in the syrup. Roughly chop 175g pecans and fold in. Pour the nut mixture into the tin. Sprinkle 75g undamaged pecans on the tart. Bake in the preheated oven (electric oven: 175°C / fan: 150°C / gas mark 2) on the bottom rack for about 45 minutes. (If the filling gets too dark, cover with aluminum foil or place a baking sheet over the tart.) Once cooled, cut into 12 pieces.