Treacle pecan tarts

Treacle pecan tarts
  • Serves icon Serves 8
  • Time icon Less than 30 minutes

Love treacle tart but don’t have the time to make it? Feel free to take a shortcut – ready-made sweet shortcrust pastry tart cases are your friend in this recipe. These individual tarts are topped with a crunch of pecan nuts.

Nutrition: per serving

Calories
488kcals
Fat
28.1g (9g saturated)
Protein
5g
Carbohydrates
57.2g (21.7g saturated)
Salt
1g
Calories
488kcals
Fat
28.1g (9g saturated)
Protein
5g
Carbohydrates
57.2g (21.7g saturated)
Salt
1g

Ingredients

  • 9 tbsp (220g) golden syrup
  • 40g butter
  • Juice and zest of ½ lemon
  • 25g fresh white fine breadcrumbs
  • 50g shelled pecans
  • 8 x 8cm ready-made sweet shortcrust pastry cases (we like Marks & Spencer)

Method

  1. Preheat the oven to 190°C/fan170°C/gas 5. Heat 9 tbsp (220g) golden syrup, 40g butter and the juice and zest of ½ lemon in a small pan until warm. Stir through 25g fresh white fine breadcrumbs and 50g shelled pecans.
  2. Divide the filling among 8 x 8cm ready-made sweet shortcrust pastry cases (we like Marks & Spencer) and bake for 18 minutes. Remove and allow to cool on a wire rack for 5 minutes. Serve warm with double cream or custard, if you like.

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