Recipes
Pecan Nut Tart
Serves Serves 5
Cooking Time: 15 minsPrep Time: 10 mins
Ingredients
Sauce
- 5 ml MOIR'S Vanilla Essence
- 65 g treacle sugar
- 250 ml golden syrup
- 20 g butter
- 5 ml table salt
- 60 ml brandy or black coffee
- 1 medium egg
Crust
- 200 g SASKO Cake Flour
- 125 g butter
- 65 g icing sugar
- 1 medium egg
- 1 ml table salt
Filling, all chopped
- 65 g SAFARI Seedless Raisins
- 65 g SAFARI Sultanas
- 65 g SAFARI Currants
- 65 g SAFARI Pecan Nuts
- 65 g SAFARI Walnuts
- 65 g SAFARI Pitted Dates
- 65 g SAFARI Almond Flakes
- 65 g MOIR'S Assorted Glacéd Fruit
- 4 glazed cherries
Method
To prepare the sauce, place the sugar, syrup and butter in a saucepan and bring to a boil. Remove from the heat and allow to cool then whisk in the salt, vanilla essence, brandy or coffee and egg. Place in the fridge to cool.
For the crust, mix the butter and icing sugar in a bowl, add the egg and mix thoroughly. Add the flour and salt and mix until a dough forms. Remove the dough from the bowl and place on a cold surface, sprayed with non-stick spray, and roll out thinly. Line a tart pan, sprayed with non-stick spray, with the dough and trim and crimp the edges. Place in the freezer for 20 minutes, then bake in an oven preheated to 160 ºC for 15 minutes or until golden brown.
To prepare the filling, remove the sauce from the fridge and add all the ingredients for the filling. Mix well and set aside for 5 minutes.
Once the crust has baked, remove from the oven and pour the filling into the crust. Continue to bake for an hour at 160 ºC.
This tart can be enjoyed warm or served at room temperature with vanilla ice cream.
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