Pies And Tarts Recipes - Pecan Nut Tart

Ingredients

• 450g/1lb short crust pastry

• 175g/1 cup pecan nut halves

• 3 eggs, beaten

• 25g/2 tbsp butter, melted

• 275g/1 1/4 cups golden syrup

• 2.5ml/1/2 tsp vanilla essence

• 115g/generous 1/2 cup caster sugar

• 15ml/1 tbsp plain flour

---

Method:

1. Preheat the oven to 180C/350F. Roll out the pastry and use to line 6-10cm/4in tartlet tins. Divide the pecan nut halves between the pastry cases.

2. Combine the eggs with the butter, and add the golden syrup and vanilla essence. Sift over the caster sugar and flour, and blend. Fill the pastry cases with the mixture and leave until the nuts rise to the surface.

3. Bake for 35-40 minutes, until a skewer inserted in the centre comes out clean. Cool in the tins for 15 minutes, then turn out on to a wire rack.