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
(1 votes)
Cook: 1 Hour 15 Mins
Serves: 12
Price: 67p per serving
Nutritional Information
Each 100g serving contains
Energy
1611kj
385kcal
1611kj
385kcal
19%
Fat
24.0g
24.0g
High
34%
34%
Saturates
6.6g
6.6g
Med
33%
33%
Sugars
17.0g
17.0g
High
19%
19%
Salt
0.35g
0.35g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1611kj/385kcal
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.