Summary

Ingredients

For the dough:

• 200 g flour
• 150 g butter
• 1 pinch (s) salt
• 20 ml water

For covering:

• 175 g pecans
• 100 g butter
• 4 egg (s)
• 175 g suar beet syrup
• 70 grams sugar
• 1 packet vanilla sugar
• 30 g spice mixture (fruit & dessert from Ankerkraut)
• 75 g pecans for toppin

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Instructions

1. Ingredients for a 28 tart pan.
2. For the dough, knead the flour, butter, salt and water. Then wrap the dough in cling film and refrigerate for an hour.
3. Roll out the cooled dough to a diameter of approx. 30 cm, this is best done between two baking papers. Pour the dough into the greased tart pan and prick the base with a fork.
4. Crumble the pecans for the topping. Mix the butter, sugar, spice mixture and vanilla sugar until creamy. Gradually add the eggs and the sugar beet syrup. Finally fold in the crumbled pecans.
5. Pour the mixture onto the dough and spread the rest of the pecans on top.
6. Bake the cake for about 45 minutes at 175 ° C top / bottom heat.
7. Let the pecan pie cool completely.