For the sable breton: Place the egg yolks and sugar into a medium bowl, and whisk together until pale. Then beat in the softened butter until combined. Mix in the flour, salt and baking powder until combined and you have a soft dough. Press into a rectangle shape, roughly 8x10in, wrap in clingfilm and place in the fridge for 2 hours.
Preheat the oven to 180C and line a rectangle 8x10in baking tin (with tall sides) with baking paper. Press the chilled sable breton into the tin, and bake for 15-20 minutes until golden. Once removed from the oven, lightly drop the tin onto a cooling rack to deflate the sable breton slightly.
For the filling: Meanwhile, while the sable breton is cooking prepare the filling. Place the butter, sugar and golden syrup in a small pan and place over a low heat. Cook until the butter has melted, stirring occasionally, then set aside to cool a little. In a medium bowl, crack the eggs in and break up slightly with a whisk. Then pour the slightly cooled butter mixture into the eggs, whisking as you do until fully combined. Finally, whisk in the cinnamon and salt.
Roughly chop the pecans, and scatter over the still warm sable breton. Then pour over the liquid filling so the pecans are completely covered. Place back in the oven and bake for 35minutes, until only the very centre of the pie has a slight jiggle.
Place on a cooling rack and leave in the tin to cool completely, before slicing into 8 bars.
Will keep for 1 week in an air-tight container.
Keyword brown sugar, cinnamon, pecan, sable breton