Recipe for Maple syrup & pecan tart
Ingredients of Recipe for Maple syrup & pecan tart
FOR THE PASTRY
1 vanilla pod (optional)
125g/4 ½ oz butter
100g/3 ¾ oz icing sugar
A small pinch of salt
255g/9oz flour
Zest of ½ a lemon
2 egg yolks
2 tbsp cold milk or water
FOR THE FILLING
55g/2oz butter
340g/12oz maple syrup
3 tbsp golden syrup
170g/6oz breadcrumbs, half fine, half coarse
Zest of 2 oranges
2 Cox’s apples, grated
A thumb-sized piece of fresh ginger, peeled
and finely grated
2 handfuls of shelled pecan nuts
Crème fraîche or vanilla ice-cream (optional)
Method of Recipe for Maple syrup & pecan tart
1. First of all, make your pastry. Score down the length of the vanilla pod, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar). In the mixer bowl with k beater and splatter guard, cream together the butter, icing sugar and salt on speed 3-4 , then add in the flour, vanilla seeds, lemon zest and egg yolks on speed 2 .
2. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape. Wrap the dough in cling film and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up and line a 28cm/11 inch loose-bottomed tart tin with the silvers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mould into the freezer for an hour.
3. Preheat the oven to 180ºC/fan 160ºC/gas 4. Make the breadcrumbs in the processor with blade and remove from the bowl. Attach the thin shredding plate and grate the apples and ginger.
4.Take the pastry case out of the freezer and bake in the oven for around 15 minutes, until lightly golden. Remove from the oven and allow to cool slightly.
5. Heat the butter, maple syrup and golden syrup together in a pan, then mix in the breadcrumbs, orange zest, apples, ginger and half the pecan nuts. Spoon into the pastry case and sprinkle over the remaining pecans. Put back in the oven and bake for around 20 minutes. Serve with a some crème fraîche or vanilla ice-cream.
