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Gluten Free Pecan Tarts   CD   Veg   CBF   45mins


Makes 12   Cold   Vegetarian  Pastries   Baked Fayre   Gluten Wheat Free  



300g/11oz Gluten Free Shortcrust Pastry

1 Egg, lightly beaten

2 tbsp Caster Sugar

2 tbsp Golden Syrup

25g/1oz Butter,  melted

125g/5oz Chopped Pecan Nuts

1 teasp Ground Cinnamon (Check ingredients label)




1. Preheat the oven 190C, 375F, Gas Mark 5 and lightly grease a 12-hole tart tin.


2. Roll out the pastry to 3mm/ 1/5 inch thick. Use a biscuit cutter a little larger than the tart moulds and cut 12 circles. Line the moulds with the pastry circles, gently pressing the rounds into the prepared tart tin with your fingers.


3. Place the sugar, Golden Syrup and butter in a small saucepan and heat until the butter melts and the syrup is thin. Mix well.


4. Place the chopped pecans a mixing bowl and sprinkle with cinnamon then pour  the butter and sugar mix over the pecans and mix.


5. Add beaten egg and mix well.


6. Spoon the pecan mixture into the pastry cases and bake for 10 minutes.  Reduce the heat to 150C, 300F, Gas Mark 2 and continue to bake for  a further 10 minutes.


7. Cool on a wire rack.



Dairy free Recipes   |  Egg Free Recipes  |  Gluten Free Recipes  |  Vegan Recipes



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