Thursday, 31 March 2011

Pecan tart

This tart is a cross between a classic American pecan pie and an English treacle tart. With the dash of Maple syrup you even get a hint of Canada. Now that is what I call multiculturalism in a dish!


sweet pastry base
50g butter
250g golden syrup
100ml maple syrup
150g breadcrumbs
1 orange (zest and juice)
2 apples
fresh ginger
handful of pecans

Preheat your oven to 180°C. Roll out the chilled sweet pastry and line a tart shell. Freeze for 10 minutes. Blind bake for about 7-10 minutes. Leave too cool. In the meantime melt the butter and the syrup in a pan, add the breadcrumbs, finely chopped apple, ginger and pecans. Leave some pecans for decoration later. Add the grated orange zest and juice. Spoon into the pastry case and add the pecans on top. Bake for another 20 minutes until golden. Great served warm with a dollop of sour cream or vanilla ice cream.

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