I was introduced to these amazing little treats when we held a scrapbooking night at our home last Christmas. Kayleen brought these along and was inundated with requests for the recipe. So thanks for sharing Kayleen :)
BEWARE: One is not enough - in fact, consider making a double batch, you won't believe how good they are!
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| From Food |
Christmas Pecan Tarts
Ingredients:1 package Pampas Sweet Pastry Shells ¾ cup pecans, chopped ¼ cup brown sugar 2 teaspoons plain flour ½ cup maple syrup 2 teaspoons unsalted butter, melted 1 egg
Directions:
Preheat the oven to 180°C fan forced 170°C.
Spread pecans on a baking tray and toast in the oven for 5 minutes. Remove from oven and allow to cool.
In the bowl of an electric mixer place eggs, syrup, sugar and butter and flour. Beat gently until well combined. Stir in pecans.
Place pastry cases onto a large baking tray.
Spoon 1 tablespoon of the mixture into each pastry case.
Bake in a slow oven for 25 – 30 minutes or until pastry is golden brown.
Spread pecans on a baking tray and toast in the oven for 5 minutes. Remove from oven and allow to cool.
In the bowl of an electric mixer place eggs, syrup, sugar and butter and flour. Beat gently until well combined. Stir in pecans.
Place pastry cases onto a large baking tray.
Spoon 1 tablespoon of the mixture into each pastry case.
Bake in a slow oven for 25 – 30 minutes or until pastry is golden brown.
As with any baking, the quality of the ingredients makes a big difference to the outcome here. I use best quality (real) maple syrup, and dark muscavado sugar.
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