Maple Syrup and Pecan Tart

Maple Syrup and Pecan Tart


2 people made this

An unusual Canadian themed take on a pecan tart. Absolutely delicious! Easy to make and will have your guests placing orders.

cphannah Victoria, Australia

Serves: 8 

  • 1 frozen packet of shortcrust pastry
  • 55g Butter
  • 340ml Maple Syrup
  • 3 tablespoons Golden Syrup
  • 170g Bread Crumbs
  • Zest of 2 Oranges
  • 2 Granny Smith Apples (grated)
  • 1 thumb sized piece Fresh Ginger (finely grated)
  • 2 handfulls Shelled Pecan Nuts
  • 1 tub Creme Fraiche (optional)
  • 1 handfull Thyme Leaves (optional)

Preparation:5min  ›  Cook:35min  ›  Extra time:1hour freezing  ›  Ready in:1hour40min 

  1. Pre-heat oven to 180 degrees celsius. Make or defrost your pastry and then line a 28cm/11 inch loose bottomed cake tin (or a regular round tart flan) with it. Place the pastry lined tin in the freezer for 1 hour. Once Frozen remove from the freezer and bake for 15 mins, until lightly golden. Remove from the oven and allow it to cool while you prepare the filling.
  2. Heat the butter, maple syrup and golden syrup in a pan, then mix in the bread crumbs, orange zest, apples, ginger, and half the pecan nuts.
  3. Spoon the mixture into the pastry case and sprinkle over with the remaining pecans.
  4. Bake for 20 mins.
  5. Serve warm or cold with a dollop of creme fraiche and some thyme leaves sprinkled over the top.

Serving suggestion

Best served warm with a dollop of creme fraiche and thyme leaves sprinkled on top.

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Reviews (2)


sensational - I could have eaten the whole thing myself! - 31 Aug 2012


this is one of the yummiest tarts/flans I have made and I wish I didn't just find out I am gluten intollerant because I'd make this so often! - 22 Jan 2012

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