Crust:
1 1/4 cups all purpose flour
1 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
4 tablespoons ice cold water
1/2 stick (2 ounces) unsalted butter
3/4 cup Lyle’s Golden Syrup
3/4 cup sugar
1/4 teaspoon salt
3 large eggs
1 1/2 cups pecan pieces
Whipped cream
The dough can be made and rolled out 1 week ahead. Wrap the dough well with plastic wrap and freeze, and then thaw the dough before placing it in the tart pan. The tart is best eaten the day it is made, but it will keep, covered and at room temperature, for 1 day.
In a food processor, blend the flour, sugar, and salt. Add the butter and pulse 5 times until the butter is cut into pea-size pieces. Drizzle 4 tablespoons of ice water over the mixture. Pulse just until moist clumps form.
Gather the dough into a ball then flatten it into a disc. Wrap the dough in plastic and refrigerate for at least 30 minutes and up to 1 day.
Unwrap the dough. Starting from the center of the dough disc and rolling toward the edge, roll out the dough, rotating it and dusting the surface with flour to prevent the dough from sticking, until the dough is about 10 inches in diameter. Brush away any excess flour.
Place the rolling pin on the edge of the dough that's farthest away from you, and gently and loosely roll the dough around the pin toward you, until you have about half of it on the pin. Lift the pin over the edge of a 9-inch-diameter tart pan. Slowly unroll the dough over the pan, draping and centering it over the pan, and gently lift and coax down the dough into the pan. Lightly press the dough into the bottom corners and up the sides of the pan. Trim the overhang to 3/4 inch; fold under and crimp decoratively. Set the tart pan on a heavy baking sheet.
Preheat the oven to 400°F.
In a heavy small saucepan, melt the butter over medium heat and bring to a simmer. Whisk until the butter is golden brown, about 2 minutes. Pour the butter into a large bowl and cool to room temperature.
Whisk the golden syrup, sugar, and salt into the cooled brown butter to blend. Whisk in the eggs 1 at a time. Stir in the pecans. Pour the filling into the prepared crust.
Bake the tart (still on the baking sheet) for 10 minutes. Decrease the heat to 350°F and continue baking the tart until the edges of the filling puff and the center is just set, about 45 minutes longer. Cool the tart on a cooling rack for at least 1 hour.
Cut the tart into wedges. Serve the tart warm or at room temperature with whipped cream.