Maple pecan tart
Yesterday, with my in-laws coming for lunch, I finally had an excuse to make it. Hurrah!
Being a Jamie Oliver adaptation, it’s based on a classic English treacle tart but the addition of grated apples and orange zest make it lighter and more zingy.
Mr LP and I had to run quality control on it beforehand, just to make sure it met our high standards.
It passed, so we let the family have a few pieces for dessert after lunch.
Then we polished off the rest after dinner. This is exactly why I had to wait until we had visitors to make it.
In my version, I only had a quarter of a loaf of sourdough to crumb so I made up the remaining crumbs using friands I had lying around. Yes, I actually do have this problem a bit. So, in a very Josephine moment, when there is no bread, my advice is to use cake!
Maple Pecan Tart
(Recipe adapted from Jamie Oliver’s in “Jamie’s Dinners”)
125g cold butter, cubed
250g plain flour
50g icing sugar
Dash of milk
4 tablespoons golden syrup
250g maple syrup
170g breadcrumbs, half fine, half course (I used half cake crumbs from left over friands)
Zest of one orange
2 grated Granny Smith apples
½ teaspoon ground ginger
100g pecan nuts, halved
Vanilla bean ice cream or double cream
Preheat oven to 180C.
Place sifted flour and icing sugar in a food processor.
Add butter and process until the mixture resembles fine breadcrumbs.
Lightly whisk together the egg and milk. Add to the processor and pulse until the mixture just comes together as dough.
Place dough on a lightly floured surface and shape it gently into a thick disk (don’t knead it).
Roll pastry dough out on a lightly floured surface to even 1.5mm thickness.
Line the base of a 28cm loose-bottomed tart tin with your pastry and place into the freezer for 30 mins.
After that time, blind bake your tart using baking paper and baking weights or rice for 15 mins.
Remove from the oven, remove baking paper and weights and allow to cool slightly.
For the filling, melt together the butter, maple syrup and golden syrup in a saucepan over a low heat.
In a separate large bowl, mix together the breadcrumbs, apples, orange zest, ginger and half the pecans.
Pour in the maple syrup mixture and stir to combine everything.
Pour into your tart tin and scatter the remaining pecans on top.
Put tart back into the oven and bake for 25 mins or until golden. Your kitchen will smell so delicious!
Let the tart cool slightly before removing from the tin onto a serving plate.
Serve with ice cream or double cream.