Free Pecan Tarts CD Veg
Cold Vegetarian Pastries Baked Fayre
Gluten Wheat Free
Free Shortcrust Pastry
1 Egg, lightly
2 tbsp Caster
2 tbsp Golden
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
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