19/09/2013 caitlin

ROBERT’S MONTHLY DISH

Maple and Pecan Tart

Sweet paste

  • 250g of plain flour
  • 125g of butter
  • 63g of caster sugar
  • 1 1/2 medium eggs

Filling

  • 400g maple and agar syrup
  • 150g fresh breadcrumbs
  • 2 lemons, zest and juice
  • 100g pecan nuts

Rub the butter, flour and sugar together, add the beaten egg and mix to a paste. Put the mixture in the fridge for 20 minutes, before rolling out so that the pastry is about 5mm thick. Lay the pastry in a tart case and place a double layer of cling film on top, covering with baking beans. You can use risotto rice, lentils, barley or any other dried pulse for your baking beans. Then blind bake in an oven preheated to 180c for 15 minutes, then leave to cool on the side for a further five minutes.

Mix all of the ingredients for the filling in a food processor. Spoon the blended mixture into the cooled tart case and bake at the same temperature for a further 20 minutes.

Serve with creme fraiche.