Pecan Treacle Tart
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- 350g ready-made shortcrust pastry rolled into a ball
- 150g Asda ES sourdough boule, crusts removed
- 200g pecans
- 1 apple, peeled and cored
- 50g Asda ES Cornish butter, melted
- 300g maple or golden syrup, plus 1tbsp for drizzling
- Zest and juice 1/2 orange
- Flour for dusting
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.