Treacle Pecan Tarts Food

TREACLE PECAN TARTS

Steps:

• 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.

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 TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
• Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
• In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
• Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

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:

• Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
• Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.