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Pecan treacle tart

Pecan treacle tart

Name: Pecan treacle tart
Yield: Serves 8
Ingredients: 350g ready-made shortcrust pastry; 1 apple; 200g whole pecans; 50g butter, melted; 350g golden syrup, plus 2 tbsp for drizzling; 150g fresh white breadcrumbs; Zest and juice of 1 lemon

Easy
November 2006

Easy
November 2006

Serves 8
Takes 20 minutes to make, 1 hour to bake, plus chilling and cooling

Make your guests happy with this nutty and sweet classic pecan tart recipe.

Nutrition: per serving

Calories: 630kcals
Fat: 35.3g (8.5g saturated)
Protein: 7.2g
Carbohydrates: 75.6g (41.1g sugar)
Salt: 1.2g

Nutrition: per serving

Calories: 630kcals
Fat: 35.3g (8.5g saturated)
Protein: 7.2g
Carbohydrates: 75.6g (41.1g sugar)
Salt: 1.2g

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Ingredients

350g ready-made shortcrust pastry
1 apple
200g whole pecans
50g butter, melted
350g golden syrup, plus 2 tbsp for drizzling
150g fresh white breadcrumbs
Zest and juice of 1 lemon

350g ready-made shortcrust pastry
1 apple
200g whole pecans
50g butter, melted
350g golden syrup, plus 2 tbsp for drizzling
150g fresh white breadcrumbs
Zest and juice of 1 lemon

Method

Thinly roll out the pastry and use to line a 23cm round, loose-bottomed, fluted tart tin. Chill for 45 minutes.
Preheat the oven to 180°C/fan160°C/gas 4. Fill the pastry with baking paper and baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5 minutes, until pale golden.
Peel, core and grate the apple. Finely chop half the pecans. In a bowl, mix the butter, golden syrup, breadcrumbs, lemon zest and juice, grated apple and chopped pecans. Spoon into the pastry case, arrange the remaining whole pecans on top and bake for 40 minutes. Cool a little.
Slice, drizzle with the extra golden syrup and and serve with a spoonful of clotted cream, if you like.

Method

Thinly roll out the pastry and use to line a 23cm round, loose-bottomed, fluted tart tin. Chill for 45 minutes.
Preheat the oven to 180°C/fan160°C/gas 4. Fill the pastry with baking paper and baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5 minutes, until pale golden.
Peel, core and grate the apple. Finely chop half the pecans. In a bowl, mix the butter, golden syrup, breadcrumbs, lemon zest and juice, grated apple and chopped pecans. Spoon into the pastry case, arrange the remaining whole pecans on top and bake for 40 minutes. Cool a little.
Slice, drizzle with the extra golden syrup and and serve with a spoonful of clotted cream, if you like.