Friday, 14 October 2016

Halloween 2016: Maple Peacle Tarts (Wheat Free)

Continuing in the vein of Halloween treats, here is a tasty American style morsel for you: maple peacle tarts!


Yes, before you correct me, I know it's a pecan, not a peacle. But, this recipe combines the powers of a maple pecan pie, and a treacle tart. It's a bit of a Transatlantic experience.

Here in Ireland, maple syrup is incredibly expensive, as I discussed in my post on a full sized maple pecan pie. Luckily though, maple flavoured golden syrup is a thing! I prefer using it because it has a stronger--albeit synthetic--flavour, whereas natural maple syrup's flavour is much more subtle

As you can see in the picture, I used the wrong kind of cutter for the tarts: I tried to be all artsy and use a flower shaped cutter, but it meant that the filling overflowed. Take it from me: do traditional cases with a round cutter.

This recipe could very easily be adapted for the good American Thanksgiving celebration coming u in November, as I understand maple pecan tart is something eaten at a holiday family meal in the States. Or it could be eaten pretty much anytime!

FREE FROM
☑ Soya (check for soya lecithin)
☑ Yeast
☑ Wheat
☑ Nuts

CONTAINS
☒ Eggs
☒ Dairy (dairy substitutes can be found in italics)
☒ Gluten
☒ Refined sugar products


INGREDIMENTS
For 12 tarts

For the pastry

  • 8 ounces (225 grammes) white spelt flour
  • 4 ounces (115 grammes) butter, at room temperature, or margarine
  • 2 ounces (55 grammes) icing sugar
  • Cold water, to bind
For the filling
  • 8 ounces (225 grammes) maple flavoured golden syrup
  • 3 ounces (85 grammes) ground almonds
  • 1 medium egg
  • 2 ounces (55 grammes) chopped pecan nuts
  • Zest of half a lemon
  • 1 tablespoon (15 millilitres) lemon juice
  • 12 full pecan nut halves

METHOD
  • Make the dough according to the instructions found here. Flatten the dough into a disc, wrap in cling film, and chill for an hour.
  • When chilled, preheat your oven to 180ºC (350ºF, Gas Mk. 4)
  • Roll out the dough to an eighth of an inch (3 millilitres) thick, and cut into 3 inch (8 centimetre) rounds. Line a 12 hole muffin tin with the rounds, and prick the bases with a fork. Crumple up squares of tin foil to fill each case, and cook for 15 minutes, or until golden.
  • While the cases are baking, prepare the filling. Mix all the filling ingredients except for the nuts in a mixing bowl until smooth.
  • When the cases are cooked, remove from the oven and reduce the temperature to 150ºC (325ºF, Gas Mk. 2). Remove the tin boil balls, and divide the chopped nuts between the cases. Divide the batter between the cases, filling almost to the top, and place a pecan half in each tart.
  • Tap gently on the work surface, and return to the oven for a further 20 to 25 minutes, or until the centres have set and they are golden and crusty on the top.
  • Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.


These tarts are super sweet, in true Halloween treat fashion! Enjoy with caution. These will keep in an airtight container for up to a week, if they last that long.


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