Bake for 15 minutes, then remove the foil and beans and bake for another 6 minutes until golden. Prick the pastry base several times with a fork, line with foil and fill with baking beans, rice or dried pulses. Allow to cool slightly, then roughly crush half of them. Tip the pecans on to a lined baking tray and bake for about 6 minutes until toasted. Use to line the tin, then chill for 30 minutes. Grease a 23cm loose-based tart tin and roll out the pastry on a lightly floured surface to about 5mm thick. Form into a disc and chill for 45 minutes or up to 12 hours. Tip into a bag and knead until it comes together into a dough and feels slightly elastic. Stir in the water and vinegar and pulse or rub in until the butter is the size of small petits pois. Add the cream cheese and rub in, or pulse briefly in the food processor to combine, then cut the butter into 2cm chunks and rub in or pulse until it's the size of a garden pea. To make the pastry, mix the flour with the salt. This is a dessert that should be all about the nuts: allow to cool, then serve with a scoop of ice cream ( buttermilk would be good), or (however un-American) a dollop of creme fraiche for contrast.įor the pastry 190g plain flour ¼tsp salt 75g cream cheese 110g butter, chilled 1.5tbsp very cold water 1.5tsp cider vinegarįor the filling 125g pecans 100g dark muscovado sugar 100g maple syrup 85g butter 200ml single cream 2tbsp cornflour 2tbsp bourbon 2 egg yolks ¼tsp salt
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