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This is delicious and light – perfect served warm with cream but just as good served cold! I first made it on friday for a local harvest supper and I have to confess I used an unripe pear and a cooking apple in the tart and to be honest you couldn’t taste the difference between ripe/unripe cooking/eating! So don’t despair if you have a hoard of unripe pears or cooking apples so long as its a recipe which uses sweeteners i.e. sugar, golden syrup…it should work!! I made a second one yesterday with just cooking apples – no pecans and some how managed to miss out the added water(oops!) = equally tasty but a slightly more caramelised finish..mmm
Autumn Pecan, Apple and Pear Tart
250g shortcrust pastry (homemade or bought)
75g melted butter
200g golden syrup
75g melted butter
1-2 large cooking apples
1 large pear
Pre heat the oven to 200c gas mark 6 then roll out the pastry to the thickness of a pound coin. Line a loose bottom tart case with the pastry and prick the base lightly with a fork. Fill the pastry with baking parchment and baking beans, then bake in the oven for 15 minutes. Remove the parchment and beans then bake for a further 5 minutes.
Slice the pear and one of the apples into thin slices – line the pastry with over lapping alternate slices going round in a circle along the edge. Then make an overlapping inner circle followed by a few quarters placed directly in the middle. Top with the pecan half’s scattered on top.
In a medium sized bowl combine the eggs, golden syrup, cinnamon, butter and 75ml of water. Pour this carefully over the top of the fruit to fill the tart – stop if the tart is too full as tart cases vary in size!
Bake in the oven for 25-30 minutes until set! leave to cool for ten minutes or as long as you can resist (5 in my husbands case!) then serve with cream or leave to cool completely.