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Sticky pecan, maple syrup & star anise tart
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½ x 430g pack Cooks’ Ingredients All Butter Shortcrust Pastry (1 sheet), thawed
100g Waitrose 1 Canadian Maple Syrup
3-4 whole star anise
200g light brown muscovado sugar
3 medium Waitrose British Blacktail Free Range Eggs
200g pecan nut halves
Vanilla ice cream, to serve
1. Preheat the oven to 180°C, gas mark 4 and place a baking sheet into the oven to heat up. Roll out the pastry and use to line a 20cm deep loose-bottomed flan tin. Place in the fridge while you prepare the filling.
2. Place the maple syrup in a pan with the star anise. Warm over a medium heat until just simmering, then remove from the heat and set aside to infuse for 15 minutes. Remove the star anise.
3. Cream the butter and sugar together until pale, then beat in the eggs one at a time. Chop half the nuts and stir into the mixture, then beat in the maple syrup.
4. Pour the mixture into the prepared tin and arrange the remaining pecan nuts on the top in a neat pattern. Bake for 45-50 minutes, on top of the preheated baking sheet, until the filling is set and the top is golden. Cool in the tin for at least 15 minutes before cutting. Serve warm or cold with vanilla ice cream.
Typical values per serving:
Excluding ice cream.