Pecan Treacle Tart Food

PECAN TREACLE TART | ASDA GOOD LIVING

Steps:

• Lightly dust the work surface with flour and thinly roll out the pasty into a large disk. Use to line a 22cm loose bottomed fluted flan tin. Prick the base a few times with a fork and trim off any excess pastry. Chill for 30 minutes.
• Preheat the oven to 200C/180Cfan/gas6. Fill the pastry case with baking paper and baking beans. Blind bake for 15 minutes, remove the paper and the beans and bake for a further 5 minutes until a pale golden colour.
• Meanwhile, blitz the bread in a food processor until you have a fine crumb. Add the apple, melted butter, maple syrup, orange juice and zest and half the pecans. Blitz until you have a coarse paste, spoon the mixture into the cooked pastry case and spread into an even layer.
• Roughly chop the remaining pecan and scatter over the top, reduce the oven temperature to 180C/160C fan/gas 4 and bake for 15 minutes.
• Allow to cool slightly before drizzling over 1tbsp of maple syrup. Remove from the tin and serve with vanilla ice cream or a dollop of clotted cream.

PECAN TREACLE TART

Steps:

• 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.

PECAN & TREACLE TART

Steps:

• Start by making the pastry. Cube the Butter (8 tablespoon) and add it along with the All-Purpose Flour (220 gram) and Salt (1 pinch) to a large bowl.
• Using your fingers, lightly rub together the flour and butter for around 5 minutes until they resemble fine breadcrumbs. Add the Powdered Confectioners Sugar (65 gram) and stir to incorporate.
• Next, add the Egg (1) and Water (1 tablespoon), use your fingers to lightly mix everything until it comes together as a dough.
• Form the dough into a ball, wrap it in baking paper and place the dough in the fridge to rest for 30 minutes. Preheat the oven to 320 degrees F (160 degrees C).
• Scatter the Cashew Nuts (80 gram) on a baking tray, and place in the oven to toast for around 8 minutes or until slightly browned. Remove from the oven and place aside to cool.
• Lightly flour a work surface and roll the chilled pastry to a thickness of 3 mm.
• Use the rolled pastry to line a 25 cm (9-in) easy release tart case, pressing the dough gently into the sides with your fingers whilst being careful not to stretch the pastry.
• Line the case with a scrunched up sheet of baking paper and thoroughly cleaned coins (which provide excellent heat transfer!), then place in the oven for 20 minutes to blind bake the pastry.
• Take the pastry case out of the oven and remove the baking paper and coins. Beat an Egg (1) and brush the insides of the pastry case with it. Place the case back in the oven for 5 more minutes (this will help to seal up any holes).
• Remove the pastry case from the oven and allow to cool for 10 minutes. Turn the oven up to 350 degrees F (180 degrees C).
• Place the toasted cashew nuts in a food processor, and blitz until they resemble coarse sand. Transfer to a bowl and combine together with the Breadcrumbs (80 gram) and Dry Mixed Spice (1 teaspoon), and Ground Cinnamon (1/2 teaspoon).
• Zest and juice the Lemon (1/2). Heat the Golden Syrup (250 gram), Golden Syrup (90 gram), and lemon zest in a saucepan until starting to bubble.
• Immediately pour the golden syrup mixture onto the nuts and breadcrumbs and stir to combine, followed by the lemon juice, Egg (1) and Cream (100 milliliter).
• Pour the mixture into the prebaked pastry case and arrange the Pecans (120 gram) on top. Place in the oven for 15 minutes, or until the filling sets with the slightest of wobbles in the middle.
• Once ready, remove the tart from the oven and trim off any excess pastry crust.
• Allow to cool to room temperature before serving with a drizzle of cream, or a generous dollop of good quality vanilla ice cream. Enjoy!

PECAN TART

Steps:

• In a saucepan, combine sugar, corn syrup, rum and butter. Bring to a boil, then let cool until lukewarm. Beat eggs 1 at a time into this mixture, then add remaining ingredients. Fill tart shell and bake in a preheated 350 degree oven for 50 minutes.;

TREACLE TART

Steps:

• 1.Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry between 2 lengths of clingfilm and line a 22-23cm loose-based tart tin. Line with greaseproof paper and baking beans and blind bake for 10-15 minutes or until the pastry looks set and dried. Lift out the paper and dry the base of the tart out in the oven for a couple of minutes. Turn the oven down to 160C/fan 140C/gas 3.
• 2.Mix the syrup, breadcrumbs, lemon juice and zest, and eggs with a pinch of salt. Pour into the tart and bake for 50 minutes or until the filling has lightly set. Leave to cool.