A maple and pecan tart is always a favourite. Maple syrup adds a dark richness and works beautifully with the texture of the nuts and pastry. Again, this can be made ahead of time and either reheated until just warm or served cold. This dessert demands a blob of whipped cream with it, and is delicious served with a strong black coffee.
|250 g||Sweet pastry sheet (Main)|
|½ cup||Maple syrup|
|115 g||Pecans (Main)|
|3||Eggs, lightly whisked|
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- Preheat oven to 170C.
- On a lightly floured bench, roll the pastry to fit a 20cm flan tin. Inside the pastry place a piece of baking paper and rice then bake blind for 20 minutes. Remove the paper and cook for a further 5 minutes until the pastry is crisp.
- In a small pot melt the butter. Add the maple syrup, cream and rum and warm through. Remove from the heat. Add the pecans, sugar and eggs, mixing to combine. Pour carefully into your pastry case. Place into the oven for 35-40 minutes until just set.
- Remove and cool before serving with whipped cream or icecream.