Little Pecan Tartlets
In these difficult times, we’re all using up what we have in our store cupboards. Finding some pecans, a bit of golden syrup and some ground almonds made me think of a recipe I’d kept from a supermarket magazine ages ago. I had plain flour, so that would be fine for the pastry.
Preheated oven 190C/gas5. 2 x deep bun tins
Pastry: 100g plain flour, 25g caster sugar, 50g ground almonds, 85g butter, 1 egg and 2 tspn lemon juice.
Put the flour, sugar, almonds and butter in a processor and blitz till crumbs ( doesn’t take long)
Add egg and juice through the feeder tube and bring together using your hands.
You can also make the pastry in the traditional rubbing in way.
Wrap in film and put in the fridge for about 15 mins.
Roll out thinly then cut out 18 circles using a 7-8 cm cutter. Press carefully into the tins. Prick the bottoms then leave to chill in the fridge for at least 2 hours.
Filling: 70g melted butter, 50g light muscovado sugar, 2 beaten eggs, 2 tbsp golden syrup, juice of 1/2 lemon, 100g chopped pecans
Beat the butter, sugar, eggs, syrup and juice together then add the nuts. Fill the pastry cases with this mixture. Bake for 15-20 mins till golden.
Cool in the tins for 10 mins the cool on a wire rack.
These are really just small American pecan pies. They are very rich, but moreish. I like the contrast between the soft pastry and the sweet but crunchy filling. A nice treat with a cuppa or as a dessert with cream or ice cream.
Preheated oven 190C/gas5. 2 x deep bun tins
Pastry: 100g plain flour, 25g caster sugar, 50g ground almonds, 85g butter, 1 egg and 2 tspn lemon juice.
Put the flour, sugar, almonds and butter in a processor and blitz till crumbs ( doesn’t take long)
Add egg and juice through the feeder tube and bring together using your hands.
You can also make the pastry in the traditional rubbing in way.
Wrap in film and put in the fridge for about 15 mins.
Roll out thinly then cut out 18 circles using a 7-8 cm cutter. Press carefully into the tins. Prick the bottoms then leave to chill in the fridge for at least 2 hours.
Filling: 70g melted butter, 50g light muscovado sugar, 2 beaten eggs, 2 tbsp golden syrup, juice of 1/2 lemon, 100g chopped pecans
Beat the butter, sugar, eggs, syrup and juice together then add the nuts. Fill the pastry cases with this mixture. Bake for 15-20 mins till golden.
Cool in the tins for 10 mins the cool on a wire rack.
These are really just small American pecan pies. They are very rich, but moreish. I like the contrast between the soft pastry and the sweet but crunchy filling. A nice treat with a cuppa or as a dessert with cream or ice cream.
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