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Apple, pear and pecan tart

A special treat for the whole family

Ingredients

  • 300g shortcrust pastry
  • 1 Cox apple, quartered, cored and thinly sliced 
  • 1 Conference pear, quartered, cored and thinly sliced
  • 80g pecan nut halves
  • 60g butter, melted
  • 150g golden syrup
  • 3 eggs
  • ½ tsp ground cinnamon

    To serve
  • Elmlea Single Light

Method

  1. Preheat the oven to 200°C/400°F/ Gas 6. Roll out the pastry on a lightly floured surface and use it to line a 23cm loose-bottom flan tin. Line with baking parchment and baking beans and blind bake for 10 minutes. Remove the paper and beans and cook for a further 5 minutes. Remove from the oven and reduce the oven temperature to 180°C/350°F/Gas 4.
  2. Arrange the fruit slices into the pastry case and scatter the pecan nuts on top.
  3. Whisk together the butter, syrup, eggs and cinnamon with 100ml cold water. Place the tin on a baking sheet, put onto the oven shelf then carefully pour the egg and butter mixture over the apples (this is to stop the mixture from spilling while carrying it to the oven).
  4. Bake for 25 minutes until golden brown and set. Allow to cool before serving in slices with Elmlea.

Goes well with...

Moscatel De Valencia

Moscatel De Valencia

"Rich raisiny character with fresh citrus notes"

Perfect with..."Super with sponge puddings, fruit or chocolate"

Grape:
Muscat
Country:
Spain
Price:
Under £5
Region:
Valencia
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10 Serves 10 people
20 Preparation time of 20 mins
40 Cooktime for 40 mins
317
Calories
16%
14.4g
Sugar
16%
21g
Fat
30%
6.7g
Saturate
34%
0.6g
Salt
10%
of your Guideline Daily Amount (GDA)

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