Recipes
Recipes

Pecan Treacle Tart

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

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

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(1 votes)
Cooking Time

Cook: 1 Hour 15 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 67p per serving

Nutritional Information

Each 100g serving contains

Energy
1611kj
385kcal
19%
Fat
24.0g
High
34%
Saturates
6.6g
Med
33%
Sugars
17.0g
High
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

1
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.
2
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.
3
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.
4
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.
5
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.