Saturday, 4 February 2012

Leon's Pecan Pie

James and I had visited the lovely Leon when in London last year (see my earlier post here), and sampled some of their amazing food, including their chocolate tart and pecan pie. These were both made with gluten free pastry, which was probably the best in terms of taste and texture that I'd ever eaten! So imagine my delight when I saw that they have their own cookbooks, and one specifically containing their desserts!

Last weekend as we had friends for dinner, I decided to tackle the pecan pie recipe, to see if it lived up to the one in the shop. The method for the pastry recipe was quite different to any other pastry recipe that I'd tried, but it definitely did the trick! It was easy to work, didn't crack when I lifted it to lay in the base of the flan dish, and tasted lovely! I used a dairy-free margarine too, but the texture of it made it seem so buttery, that to me it seemed as good as the real thing. Gluten free pastry is something I've been experimenting with for the last few months, as it can be something which is pretty awful, so I am really glad to have found this wonderful recipe, and won't be using anything else ever again! I also mastered a good flaky pastry recipe for Christmas, which will be the subject of a future post. Puff pastry and vol au vonts being my ultimate aim.....!




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