S1, Ep 7: Tree Shakers and the Tunnel of Whispers
(A very slightly adapted version from Stephanie Alexander's seminal The Cook's Companion)
First make the pastry. I love Gillian's sweet shortcrust pastry from her choc-miso tart, so here is the recipe for that:
Gillian's shortcrust pastry
225g /1 ½ cups of plain (all purpose) flour
1 tablespoon of icing sugar (you can use icing mixture or confectioner’s sugar)
140g of cold butter , chopped coarsely
1 large egg yolk (in Australia, a large egg is 60g)
2 tablespoons of iced water (approx)
Here’s what to do:
Buzz the dry ingredients in your food processor until the butter is evenly distributed, then add the egg yolk (buzz,buzz), then the iced water. Buzz until it has come together in a ball. Or make it by hand. Crumble the butter and flour together with your fingertips until you have the mixture that looks like sand, and then pour in the egg yolk and water, and bring the mixture together with a rounded knife.
With you hands, knead the pastry together until you have a smooth ball. I then like to roll it out between two sheets of baking paper. Roll it out until it is slightly larger than your tin. Ease it into the tin, pressing it gently into the corners. Trim it up but keep the trimmings for later. Prick the floor of the pastry case with a fork. Cover and refrigerate for at least 30 minutes.
Preheat your oven to 180°C/350F and place a large baking sheet in your oven.
When the pastry is chilled, remove it from the fridge and line it with a piece of used baking paper that you have crumpled up into a ball then smoothed out. Fill the case with baking beads (or rice or dried legumes). Place it on the hot baking sheet in the oven and bake it for about 30 mins, then remove the paper and beads, and put it back in the oven for about 10 mins, until it is golden brown.
Remove from oven and leave aside, still on the baking sheet. Use little bits of the pastry trimmings as polyfilla to fill in any cracks or gaps that have developed in your pastry shell.
Filling for the pecan pie
1 cup of pecans - roughly chopped
1/2 cup of sugar
3/4 cup honey
juice of 1 lemon
30 perfect pecan halves (I use this many because I can, but Stephanie Alexander calls for 8 halves)
Heat honey, sugar and butter together until melted, not boiling. Set aside to cool. Whisk together the sugar mixture with the chopped pecans, lemon juice and the eggs and pour into pastry case, without spilling the mixture over the edges. You don't want a soggy base. Place the perfect pecan halves around the edge of the tin. Bake at 180C until firm and caramel in colour (about 25 - 30 minutes). Serve warm or cold, with cream or ice cream.
Gillian's postcard from Aarhus, Denmark
Claus Dalby Instagram
Claus Dalby Website
La Cabra cafe Address: Graven 20, 8000 Aarhus C, Denmark
Lolly’s Laundry (Danish fashion design store) Address: Volden 23, 8000 Aarhus C
Molskroen (where the party was held) Address: Hovedgaden 16, Femmøller Strand, 8400 Ebeltoft
Aarhus, Denmark (tourism info)
Langhoff og Juul (for a really delicious and very Scandi brunch) Address: Goldsmedgade 30 8000 Aarhus
AROS art museum
Greenilicious (for really great organic salads, juices, burgers). Address: Magasin department store, Aarhus. Owned by friend @siforellana