Pecan Treacle Tart

Pecan Treacle Tart

Leftover sourdough blitzed into crumbs soaks up the syrup, giving the filling a lovely fluffy texture that compliments the crunchy pecans

, 14 December 2020

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Pecan Treacle Tart
  • Cook: 1 Hour 15 Mins
    plus cooling

  • Serves: 12

  • Price: 67p per serving

Nutritional Info
Each 100g serving contains
  • Energy

    1611KJ

    385KCAL

    19%
  • Fat

    24.0g

    high

    34%
  • Saturates

    6.6g

    high

    33%
  • Sugars

    17.0g

    med

    19%
  • Salt

    0.35g

    med

    6%
of your reference intake.
Typical energy values per 100g: 1611kJ/385kcal.
Ingredients
  • 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
Method
  • 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.