Pecan and maple syrup tart

Bought a large bag of pecans recently on offer from Julian Graves. My lovely friend Jackie brought us some maple syrup from her recent trip to Canada, so, a marriage made in heaven.

It's such an easy tart to make, and if you have some pastry in the freezer, it's even quicker.

Pastry:
250g plain flour
125g salted, cold butter
2 tbspn sugar
3-4 tbspn very cold water

I make this in the food processor, make double and keep half, wrapped carefully, in the freezer. I let the half I'm going to use, rest in the fridge for a couple of hours. I don't like sugar in pastry, even in sweet desserts, so I don't add it.

Filling:
60g melted butter
100g sugar [I used golden caster]
180ml maple syrup
2 eggs
250g pecans

Preheat oven 190C/375F/gas5

Grease a rectangular tart tin. [I bought mine from Lakeland and have had lots of use out of it. It's loose-bottomed!] Roll the pastry out into the tart tin.
Beat the butter, sugar and maple syrup together with an electric mixer and keep beating while you add the eggs.
Put the pecans in the base of the tart then pour over the butter mixture.
Bake for 15 mins at 190C/gas 5 then lower the temperature to 170C/gas3-4 [depending on your oven] and bake for another 25-30 mins.
Let it cool in the tin.