Summary

Ingredients

For the dough:

• 240 g flour
• 170 g butter
• 55 grams sugar
• 80 ml water, (or less)
• 1 pinch (s) salt

For the filling:

• 120 ml syrup
• 3 tablespoon honey
• 50 g butter
• 10 tablespoon sugar, brown
• 2 egg (s)
• 1 teaspoon vanilla extract
• 200 g nuts, (pecan halves)

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Instructions

1. Process the flour, sugar, salt and the ice-cold butter cut into small cubes in the food processor (or with the hand mixer) to a crumbly dough. Gradually add a little water and mix in briefly until the dough starts to stick together, then stop immediately!
2. Press into a disc on a floured surface. Then wrap them in plastic and refrigerate for 20 minutes.
3. Roll out the cooled dough on a floured surface until it is about 28 cm in diameter.
4. Put in a 9 (inch) pie pan (alternatively: 23 cm round baking pan)
5. The easiest way to transfer the dough into the baking pan is as follows:
6. Flour the surface of the dough, fold it once in the middle (it creates a semicircle), flour again and fold it again in the middle (it creates a quarter circle).
7. You can now carefully lift this up and place the tip pointing exactly in the middle of the mold. Now simply unfold it again and press something into the mold.
8. Fold the dough over at the edge and press it down decoratively with a fork.
9. Place in the fridge for another 30 minutes.
10. In the meantime, heat the syrup, honey, butter and sugar in a saucepan until the sugar has dissolved. Let the mixture cool down.
11. Beat the eggs and vanilla extract together and stir into the cooled sugar mixture.
12. Place the pecan halves close together on the dough base and carefully pour the sugar mixture over them. The nut halves will move upward during the baking process.
13. Bake for 60 minutes at 175 ° C and let cool down completely.