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Save to my recipesPecan Tarts Ingredients
| 90 grams | Butter softened | |
| 65 grams | Golden Caster Sugar (Billington's) |  |
| 3 | Happy Eggs Yolk, lightly beaten |  |
| 200 grams | Plain White Flour (Allinson Nature Friendly) plus extra for dusting |  |
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Pecan Tarts
Recipe Submitted By: bakingmad
These delicious tarts can be served warm with lashings of cream or cold as part of a summer picnic.
| Preparation Time | 40 minutes |
|---|---|
| Baking Time | 30 minutes |
| Portions | 6 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 110 grams | Butter unsalted | |
| 110 grams | Golden Syrup (Silver Spoon) |  |
| 1 tsp | Vanilla Extract (Nielsen-Massey) |  |
| 225 grams | Dark Muscovado Sugar (Billington's) |  |
| 3 | Happy Eggs beaten |  |
| 285 grams | Pecan Nuts halved |
This recipe uses
How to make Pecan Tarts
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Cream the butter and sugar together in a bowl. Add the egg yolks, one at a time until fully mixed.
-
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.
-
Preheat the oven to 180°C/fan oven 160°C, 350°F/Gas 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.
- For the filling: Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
- When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
- Add the beaten eggs to the mixture and stir well.
- 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.
- Place into the preheated oven and bake for 25- 30 or until the pie is golden-brown, and the filling still slightly soft.
- Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve with double cream or crème friache.
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"A brilliant recipe, easy to make , they looks so professional. They taste great too!"
28-01-2012 | Author: toniglitz |