Melted butter, to grease
400g shortcrust pastry
225g unsalted butter, at room temperature
125g caster sugar
Finely grated zest of 2 oranges
150g almond meal
300g brown sugar
3/4 cup glucose syrup
3 tsp natural vanilla extract
2 1/2 cups pecans
Whipped cream, to serve
Preheat oven to 180°C. Grease a deep 24cm fluted loose-bottomed tart tin. Roll out pastry to 3mm thick (a disc about 40cm). Line prepared tin with pastry, trimming excess. Line pastry with foil, fill with baking beads or dried beans and bake for 20 minutes or until light golden. Remove beads and foil.
Meanwhile, put 125g of the butter, caster sugar and orange zest into the bowl of an electric mixer fitted with a paddle attachment. Beat for 5 minutes or until light and creamy. Add 3 of the eggs, 1 at a time, beating well after each addition. Fold almond meal into butter mixture with a large metal spoon. Spoon and spread mixture over base of pastry shell. Bake for 25 minutes or until golden and firm to the touch. Remove from oven and set aside.
Melt remaining butter in a medium saucepan over a medium heat. Whisk in brown sugar, glucose and vanilla, then cool slightly. Beat in remaining eggs, fold in pecans, then spoon mixture over almond base and bake for 45 minutes or until brown and firm. Cool in tin on a wire rack. Transfer to a serving plate or cake stand and serve with whipped cream.