Recipes
- Apple and Blackberry Shortcake
- Drunken Brown Sugar Bananas
- Four Hour Olive and Lemon Scented Leg of Lamb
- Gorgeously Simple Broad Bean and Parmesan Salad
- Grilled Lemon Whiting with Crushed Peas
- Honey Roasted Figs with Butterscotch Sauce
- Just Yummy Peas
- Lemon Delicious
- Melting Moments
- Pecan and Golden Syrup Tart
- Polpette - Italian Style Pork, Veal and Sage Meatballs
- Real Shepherd's Pie
- Soft Polenta with Braised Mushroom Ragu
- Spaghetti with Pork, Fennel and Tomato
- Tuscan Style Slow Braised Beans with Red Wine and Sage
- Up-the-Duff (Tinny Impaled, Beer Steamed) Chook
- Wheat Beer Sozzled Pork Spare Ribs with Sage and Garlic
- Yoghurt Cake with Lemon Syrup
Pecan and Golden Syrup Tart
1 July 2008
(serves 6-8)
1 recipe sweet shortcrust pastry, below
250g pecan kernels
75g butter
20g (about 1 tbsp) sugar
2 tbsp golden syrup
40 ml (2 tbsp) cream
Cooking time: 30 minutes if the pastry is baked. Otherwise allow 90 minutes from start to taking the tart from the oven.
You’ll also need: A 20cm flan tin or similar, with a removable base
Preheat the oven to 200C. Line the greased flan tin with the shortcrust pastry, freeze for 30 mins then bake blind until the base is cooked. Reduce the oven to 180C.
Heat the butter, sugar, syrup and cream in a large saucepan and simmer for 1 minute. Fold through the nuts and spread evenly over the prepared pastry case.
Bake at 180°C for about 25-30 minutes or until the top starts to colour (take care the edges of the tart don’t colour too much – you can cover them with foil if need be). Cool well in the tin before removing. Store in an airtight container and serve at room temperature, perhaps with whipped cream.
Sweet Shortcrust Pastry
100g butter, softened slightly
90g icing sugar, sifted
1/2 tsp vanilla essence
1 tsp lemon zest, finely grated
170g (1 1/4 cups) plain flour, sifted
1 egg yolk
In a food processor blend the butter with the sugar and vanilla until dissolved.
Pulse in the flour until the mixture is crumbly then pulse in the egg.
Tip the mix onto the bench and knead just until it makes a dough, adding a dribble of water if it’s too dry. Refrigerate for 30 minutes before rolling between sheets of plastic film.