Pecan tarts - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 90 g Butter (unsalted) softened
- 65 g Unrefined golden caster sugar
- 3 Egg yolk(s) (free range) lightly beaten
- 200 g Plain white flour Plus extra for dusting
For the filling
- 110 g Butter (unsalted)
- 110 g Golden syrup
- 1 tsp Vanilla extract
- 225 g Unrefined dark muscovado sugar
- 3 Egg(s) (free range) beaten
- 285 g Pecan nuts halved
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1
Cream the butter and caster sugar together in a bowl. Add the egg yolks, one at a time until fully mixed.
For this step you'll need:
- 90g Butter (unsalted)
- 65g Unrefined golden caster sugar
- 3 Egg yolk(s) (free range) lightly beaten
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2
Add the flour until the mixture comes together as a ball of dough. Knead briefly on a lightly floured surface. Wrap the pastry in cling film and chill for 30 minutes.
For this step you'll need:
- 200g Plain white flour Plus extra for dusting
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3
Preheat the oven to 180°C (fan 160°C, gas mark 4).
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4
Roll the pastry on a lightly floured board and use to line 6 x 8cm tart tins. Prick the bottom of the cases with a fork and line each case with greaseproof paper and fill with baking beans. Bake blind for 10 minutes, remove the baking beans and return to the oven for a further 5 minutes. Remove the pastry case but keep the oven on.
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5
For the filling: Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
For this step you'll need:
- 110g Butter (unsalted)
- 110g Golden syrup
- 1tsp Vanilla extract
- 225g Unrefined dark muscovado sugar
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6
When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
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7
Add the beaten eggs to the mixture and stir well.
For this step you'll need:
- 3 Egg(s) (free range) beaten
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8
Keep approx. 24 pecan halves aside. Roughly chop the remaining pecans and arrange evenly in the pastry case and carefully pour over the syrup mixture.
For this step you'll need:
- 285g Pecan nuts halved
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9
Place back into the oven and bake for 25- 30 or until the pie is golden-brown, and the filling is still slightly soft.
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10
Leave the tarts to cool on a wire tray. As the filling begins to set, decorate the tops with the reserved pecan halves. Serve with double cream or crème friache.