Pecan Treacle Tart
This Pecan Treacle Tart is a glorious transatlantic marriage between a Pecan Pie and a Treacle Tart, deeply nutty, rich and sticky (gluten-free option).
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Servings: 8 servings
For the pastry - for gluten-free pastry recipe see notes below
- 270 g plain flour
- 100 g unsalted butter fridge cold
- 100 g caster sugar
- pinch of salt
- 1 egg + 1 egg yolk
- 1 egg lightly beaten for the egg wash
For the filling
- 360 g golden syrup
- 40 g black treacle
- pinch of salt
- 150 ml double cream
- 1 egg
- 1 tablespoon lemon juice
- ½ teaspoon vanilla
- 100 g brioche breadcrumbs or gluten-free breadcrumbs
- 75 g pecans toasted then roughly chopped plus extra for decorating on the top
To begin with make your pastry. Take the butter out of the fridge and slice very finely with a sharp knife, then place in a large mixing bowl with the flour.
Tear the butter up and coat thoroughly with the flour, then begin to rub gently between your fingertips until you reach very rough breadcrumbs, don’t take it too fine. It should take less than 5 minutes.
Add the sugar, salt, egg and egg yolk then bring together into a dough. Tip it out onto the work surface and press together to form a ball. Wrap in baking parchment and chill in the fridge for 30 minutes.
Meanwhile make the filling. Warm the syrup and black treacle with the salt, then tip into a large mixing bowl.
Whisk in the double cream, then the egg.
Add the breadcrumbs and the pecans, lemon juice and vanilla then set aside.
Pre-heat the oven to 170°C.
Remove the pastry from the fridge and roll out until it is about 3mm thick. Line the pastry into the bottom of the tin. The tin I used was 35cm x 11cm.
Place some greaseproof paper on top of the pastry then pour baking beans on top.
Place in the oven for 15 minutes to blind bake. Remove the baking beans, brush with the egg wash then place back in the oven for a further 5 minutes.
Turn the oven down to 160°C.
Stir the treacle mixture, then pour into the pastry. Place in the oven and bake for 35-40 minutes until the filling has set. Allow the tart to cool in the tin before cutting.
140g sweet rice flour, plus extra flour for dusting
125g sorghum flour
75g almond flour
25g ground flaxseeds
125g unsalted butter, directly from the fridge
100g caster sugar
2 eggs + 1 yolk, lightly beaten
pinch of salt
1-2 tablespoon whole milk
1 egg yolk + 1 teaspoon whole milk whisked together for the wash
In a large mixing bowl whisk together the sweet rice flour, sorghum flour, almond flour and chia seeds.
Slice the butter very thinly and add to the flour. Then rub the mixture between fingertips until roughly shorn and crumbly.
Whisk in the caster sugar and then pour in the eggs.
Bring the dough together using a wooden spoon at first if you like and then your hands. If the dough is still too dry and crumbly then add a little extra whole milk.
Turn the pastry out on to the work surface and knead very briefly into a ball until the dough is cohesive and slightly sticky.
Wrap the pastry dough in cling film and place in the fridge for at least 30 minutes (or up to 3 days).
Calories: 623kcal | Carbohydrates: 88g | Protein: 9g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 124mg | Potassium: 211mg | Fiber: 2g | Sugar: 53g | Vitamin A: 675IU | Vitamin C: 0.8mg | Calcium: 84mg | Iron: 3.4mg