madnad

On my recent trip to the states, along with a suitcase full of spices, candy corn and pop tarts, I brought back a huge bottle of maple syrup. I have already had fluffy American-style pancakes for breakfast about 3 times, just so that I could douse them in maple syrup. There is still plenty left, so I thought I would have a go at baking with it.

Another seasonal product at this time of year is an abundance of nuts, so to including them seemed very appropriate. This tart is great served hot or cold. I used pistachios and hazelnuts because they are some of my favourite nuts, but go ahead and use macadamia, pecan or whatever nut you prefer.

Maple and Nut Tart

Ingredients

  • 250g Plain Flour
  • 175g Unsalted Butter (cold, cubed)
  • 75g Icing Sugar
  • 1 Large Free-range Egg
  • 1-2 teaspoon Cold Milk
  • 100g Hazlenuts
  • 100g Sliced Almonds
  • 50g Pistachios
  • 50g Pinenuts
  • 100g Raisins
  • 150g Caster Sugar
  • 100ml Maple Syrup

Directions

1. Rub together the cold butter and flour until it resembles course breadcrumbs
2. Add in the beaten egg and 1 tsp milk. Push the mixture together, adding a second tsp milk if necessary until it forms a smooth dough
3. Wrap in cling film and chill for 1 hour
4. Roll out pastry, line a 10" loose bottomed tart tin. Cover with greaseproof paper and fill with baking beans, then blind bake for 15 minutes at Gas Mark 4 / 180ºC / 350ºF. Remove beans, and bake uncovered for a further 5 minutes
5. Lightly toast the nuts on a baking sheet for about 5 minutes, then put to one side
6. Melt the caster sugar in a pan over a moderate heat until you have a pale caramel. Add the syrup, nuts and raisins.
7. Pour the mixture into the tart tin, and decorate with cut outs made of any left over pastry
8. Bake in at Gas Mark 4 / 180ºC / 350ºF for 15 minutes, or until the pastry is fully cooked
Author:

Leave me a comment...

This site uses Akismet to reduce spam. Learn how your comment data is processed.