Pecan Tarts
How to make Pecan Tarts Recipe - Making these little tarts is easy and they are great to serve as a dessert with vanilla ice cream. You can substitute pecans with good quality walnuts, if you like. The syrup mixture will make a little more than you need, but it can be stored in an airtight container in the refrigerator for a week. Simply remove from the refrigerator and stir, then pour it into the tart cases and top with pecans.
MAKES 6–8 INDIVIDUAL TARTS
PASTRY:
1 quantity of Basic Sweet Pastry
FILLING:
100g brown sugar
2 eggs
¼ tsp salt
¼ tsp vanilla extract
10g standard plain flour
200g liquid glucose (weigh by pouring from a jar or use a spoon dipped in water)
15g maple syrup
20g butter, melted
100g pecan pieces
GLAZE:
1 quantity of Apricot Glaze, optional
Method:
Make Basic Sweet Pastry ahead and rest it as required.
Place the brown sugar, eggs, salt, vanilla extract and flour into a mixing bowl and whisk by hand for 2 minutes. Add the liquid glucose and maple syrup and whisk gently until combined. Lastly whisk in the melted butter until evenly combined. Cover and set aside. This mixture will keep for up to a week in the refrigerator.
On a lightly floured surface, roll out the pastry to approximately 3mm thick. Cut 6–8 circles slightly larger than the tart tins in which they will be baked (approximately 10cm in diameter). Line the tart tins with the pastry and trim off the top edges with a sharp knife.
Using a small spoon, fill the sweet pastry-lined tart shells, approximately three-quarters full. Place pecan pieces on top.
Bake in a preheated 200°C oven for 20–25 minutes or until the tops and cases are lightly golden-brown in colour. Remove from the oven and cool for 10 minutes. Remove from the tins and brush with the hot Apricot Glaze if you wish.
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| Pecan Tarts |
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