DOWNLOAD THE FREE SHOPPING LIST

INGREDIENTS

FOR THE PASTRY

  • 400g ready-made shortcrust pastry*, defrosted flour, for dusting (see below)

FOR THE FILLING

  • 125g butter
  • 100g sugar
  • 180ml maple syrup
  • 3 large eggs, beaten
  • 5ml vanilla extract
  • finely grated zest and juice of 1 lemon
  • 1ml salt
  • 125g pecan nuts, roughly chopped
  • 125g macadamia nuts, roughly chopped

TO SERVE

  • icing sugar, for sprinkling
  • whipped cream, crème fraiche or ice cream (optional)
  • maple syrup (optional)
  • seasonal fruits, if desired

METHOD

  1. Roll the pastry out on a lightly floured surface until 3–4mm in thickness. Line a greased tart tin with the pastry and chill in the fridge for 20 minutes.
  2. Preheat the oven to 200°C.
  3. To make the filling, melt the butter in a pan and cook until lightly golden brown – don’t let it burn. Set aside to cool.
  4. Place the sugar, syrup and eggs in a mixing bowl. Whisk well to combine.
  5. Stir in the cooled butter, vanilla extract, lemon zest and juice, salt and pecan and macadamia nuts.
  6. Pour the mixture into the unbaked pastry case and bake, in the oven, for 15 minutes. Reduce the temperature to 170°C and bake for 30–40 minutes, or until the tart is set and the centre still has a slight wobble. Allow to cool completely and sift a little icing sugar over the pie.
  7. Serve at room temperature or luke warm with cream, crème fraiche or ice cream, maple syrup and seasonal fruits, if desired.

(Serves 6–8)

SHORTCRUST PASTRY

INGREDIENTS

  • 180g cake flour
  • 30g icing sugar
  • 85g butter, cold and cubed
  • 1 egg yolk
  • 15ml ice cold water

METHOD

  1. Place the flour and icing sugar in a mixing bowl. Rub the butter into the mixture, until it looks like fine breadcrumbs.
  2. Whisk the egg yolk and water together and pour into the flour mixture. Mix well and bring the dough together.
  3. Wrap in plastic wrap and chill in the fridge for 30 minutes.

(Makes enough for 1 tart)

Related Posts

Send this to a friend