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
- icing sugar, for sprinkling
- whipped cream, crème fraiche or ice cream (optional)
- maple syrup (optional)
- seasonal fruits, if desired
- 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.
- Preheat the oven to 200°C.
- 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.
- Place the sugar, syrup and eggs in a mixing bowl. Whisk well to combine.
- Stir in the cooled butter, vanilla extract, lemon zest and juice, salt and pecan and macadamia nuts.
- 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.
- Serve at room temperature or luke warm with cream, crème fraiche or ice cream, maple syrup and seasonal fruits, if desired.
- 180g cake flour
- 30g icing sugar
- 85g butter, cold and cubed
- 1 egg yolk
- 15ml ice cold water
- Place the flour and icing sugar in a mixing bowl. Rub the butter into the mixture, until it looks like fine breadcrumbs.
- Whisk the egg yolk and water together and pour into the flour mixture. Mix well and bring the dough together.
- Wrap in plastic wrap and chill in the fridge for 30 minutes.
(Makes enough for 1 tart)