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Autumn Pecan, Apple and Pear TartWinter spiced fruit tart

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
3 eggs
1tsp cinnamon
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.

Autumn Pecan, Apple and Pear Tart

Autumn Pecan, Apple and Pear Tart

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.

Autumn Pecan, Apple and Pear Tart