Treacle pecan tarts

Name: Treacle pecan tarts
Yield: Serves 8
Cuisine: American recipes
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)

Easy
October 2010

Easy
October 2010

Serves 8
Less than 30 minutes

Achieve tarts in minutes with this simple treacle pecan tarts recipe.

Nutrition: per serving

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

Nutrition: per serving

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

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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

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.
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.