150g butter, chopped
125g cream cheese, chopped
1 2/3 cups plain flour
Icing sugar mixture and softly whipped cream, to serve
385g can sliced apple pie fruit, drained
2/3 cup brown sugar, firmly packed
1/3 cup golden syrup
25g butter, melted
3 teaspoons plain flour
2 teaspoons vanilla extract
1 ½ cups pecans (170g), coarsely chopped
Grease a 23cm round, shallow cake pan. Line base with baking paper.
To make pastry, process butter and cream cheese in a food processor until creamy. Add flour. Process until mixture just comes together to form a dough.
Transfer to a clean bench. Gently knead into a smooth ball. Using clean hands, press pastry over base and up side of pan to within 1cm of the top edge. Refrigerate for 15 minutes.
To make apple filling, place apple in a single layer on a tray lined with absorbent kitchen paper, to remove excess liquid. Arrange over base of pastry case.
Place eggs, sugar, syrup, butter, flour and vanilla in a large bowl. Whisk until smooth. Stir in pecans. Pour evenly over apple. Place pan on an oven tray.
Cook in a moderate oven (180C) for about 45 minutes, or until pastry is golden around edge and filling is just set in the centre. Remove. Stand for 30 minutes.
Transfer tart to a serving plate. Dust with sifted icing sugar. Serve warm or at room temperature with cream.
TIP! The filling will rise in the centre when set. Tart can be made up to one day ahead. Store in an airtight container in the fridge. If you prefer, replace pecans with walnuts.