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Pecan Tarts

1 Reviews

About the bake

Think of these as Mini Pecan Pies. They are much easier to manage than their bigger brother as they can be made using small tart tins rather than a large loose bottomed one. We know we are onto a winner when we have a golden syrup filling and crunchy pecans mixed with crumbly, buttery pastry. 

145Total Time
1Prep Time
45Bake Time
6Serves
Easy

Method

  1. Step 1:

    Cream the butter and caster sugar together in a bowl. Add the egg yolks, one at a time until fully mixed.

  2. Step 2:

    Add the flour until the mixture comes together as a ball of dough. Knead briefly on a lightly floured surface. Wrap the pastry in cling film and chill for 30 minutes.

  3. Step 3:

    Preheat the oven to 180°C (fan 160°C, gas mark 4).

  4. Step 4:

    Roll the pastry on a lightly floured board and use to line 6 x 8cm tart tins. Prick the bottom of the cases with a fork and line each case with greaseproof paper and fill with baking beans. Bake blind for 10 minutes, remove the baking beans and return to the oven for a further 5 minutes. Remove the pastry case but keep the oven on.

  5. Step 5:

    For the filling: Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.

  6. Step 6:

    When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.

  7. Step 7:

    Add the beaten eggs to the mixture and stir well.

  8. Step 8:

    Keep approx. 24 pecan halves aside. Roughly chop the remaining pecans and arrange evenly in the pastry case and carefully pour over the syrup mixture.

  9. Step 9:

    Place back into the oven and bake for 25- 30 or until the pie is golden-brown, and the filling is still slightly soft.

  10. Step 10:

    Leave the tarts to cool on a wire tray. As the filling begins to set, decorate the tops with the reserved pecan halves. Serve with double cream or crème friache.

Ingredients

  • For the pastry

    • 90g Butter (unsalted) (softened)
    • 65g Billington's Unrefined Golden Caster Sugar
    • 3 Egg yolk(s) (free range) (lightly beaten)
    • 200g Plain white flour (plus extra for dusting)
  • For the filling

    • 110g Butter (unsalted)
    • 110g Golden syrup
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 225g Billington's Unrefined Dark Muscovado Sugar
    • 3 Egg(s) (free range) (beaten)
    • 285g Pecan nuts (halved)

Utensils

  • Mixing bowl
  • Cling film
  • Rolling pin
  • 6x8 cm tart tins

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