Ingredients with Measurements:
- 1 sheet of ready-made shortcrust pastry
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 100g ground almonds
- 1 tsp vanilla extract
- 1/4 tsp salt
- 100g pecans, roughly chopped
- 150g soft caramel
- Sea salt flakes, to taste
Special equipment needed:
- 23cm tart tin
- Baking beans
- Electric mixer or whisk
Step-by-step instructions:
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. Roll out the shortcrust pastry and use it to line the tart tin, trimming off any excess. Prick the base with a fork and chill in the fridge for 30 minutes.
3. Line the pastry case with baking paper and fill with baking beans. Bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until the pastry is lightly golden. Set aside to cool.
4. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds, vanilla extract, and salt.
5. Fold in the chopped pecans, then spoon the mixture into the cooled pastry case.
6. Drizzle the soft caramel over the top of the mixture, then sprinkle with sea salt flakes to taste.
7. Bake for 25-30 minutes until the filling is set and golden brown.
8. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
180°C/350°F/gas mark 4
Serving size:
8-10 slices
Nutritional information:
Calories per serving: 450
Fat: 31g
Carbohydrates: 37g
Protein: 7g
Sugar: 23g
Salt: 0.5g
Substitutions for ingredients:
- Ready-made shortcrust pastry can be substituted with homemade shortcrust pastry.
- Soft caramel can be substituted with homemade caramel sauce.
Variations:
- Swap out the pecans for walnuts or hazelnuts.
- Add a layer of chocolate ganache on top of the caramel for a decadent twist.
- Use a different type of caramel, such as salted caramel or butterscotch.
Tips and tricks:
- Make sure the pastry is well chilled before baking to prevent shrinkage.
- Use a fork to prick the base of the pastry to prevent it from puffing up during baking.
- Allow the tart to cool completely before slicing to prevent the filling from oozing out.
Storage instructions:
Store the tart in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 20-30 seconds, or in the oven at 180°C/350°F/gas mark 4 for 5-10 minutes.
Presentation ideas:
Serve the tart on a cake stand or plate, dusted with icing sugar and garnished with extra pecans.
Garnishes:
Extra pecans, icing sugar, whipped cream.
Pairings:
Serve with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the pastry shrinks during baking, try using a larger tart tin or rolling the pastry out thinner.
- If the filling is still runny after baking, return the tart to the oven for an additional 5-10 minutes.
Food safety advice:
Make sure all ingredients are fresh and properly stored before use. Wash hands and utensils thoroughly before preparing food.
Food history:
Maids of Honour tarts are a traditional English pastry, said to have been created by the maids of honour to Henry VIII's wife, Catherine of Aragon.
Flavor profiles:
Sweet, nutty, and salty.
Serving suggestions:
Serve the tart as a dessert or afternoon tea treat.
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