Pecan Raspberry Tarts
I love to bake mini tarts to share with friends at Christmas time.
I used divine Heilala vanilla syrup in place of maple syrup which is made locally in the sunny Bay of Plenty (Tauranga.) A few frozen raspberries add a surprise ‘tart taste’ which balances
750g sweet pastry sheets, defrosted
1 ¼ cup soft brown sugar
3 eggs, size 7
1 Tbsp bourbon/rum/brandy/whiskey
½ tsp orange zest
¼ tsp salt
¾ Heilala vanilla syrup
2 cups pecan nuts, halves
Pre-heat oven to 175ºC. Grease a patty or mini muffin tin with butter. Using a glass or round cookie cutter (that is wider than the top the tart mold) cut out as many rounds as you need to fill you baking tray. Press in each disc of pastry carefully, so the pastry fits snuggly and no air bubbles are left. Place in the fridge to rest while you make the filling.
Cream the butter and sugar, until the sugar has dissolved. Add 1 egg at a time and cream until well mixed. Add bourbon, zest, salt and syrup
Put a few pecans into each tart mold, add a couple of raspberries, pour the mixture into the tart molds until it just covers the nuts. It is important to leave a little room for the pastry to cook without the pie filling bubbling over the edges.
Cook for 15–18 minutes until golden and the filling is set. Let them cool for at least 5 minutes before sampling. Package up quickly and share with friends immediately, they will look fresh for a day or so until eaten. They can be frozen and reheated to crisp up.
Ready in: 1 hour | Cooking time: 25 minutes
Makes: 24–30 small/mini tart
Credit: Taste magazine
Photography & Styling : Vanessa Lewis
Tip: I used an old baking patty tin – I like to collect the original retro baking ware, this one in the photo is stamped with a leaf shape and BONCO Auckland NZ. It has 15 shallow tart molds. A mini muffin tray will work also; it will just make a few more!