Apple cider pecan tart

Serves eight to 10

What you’ll need

½ cup sugar

2 / 3 cup maple syrup

6 tbsp unsalted butter

1 tbsp apple cider vinegar

2 tbsp plus 2 / 3 cup apple cider

½ tsp sea salt

½ tsp cinnamon

½ tsp ground ginger

1 tbsp cornflour 3 Eggs, whisked lightly

2 cups pecan nuts, toasted

1 Shortcrust pastry, pre-baked

The how-to Heat oven to 160˚C.

In a medium saucepan over a medium-high heat, cook sugar, syrup, butter, vinegar and two tablespoons cider until deep golden brown, for five to seven minutes. Remove from heat and slowly add remaining cider. Set aside and cool.

In a bowl, combine salt, cinnamon, ginger and cornflour. Add cider mixture, eggs and pecans. Pour into cooled pastry, place on a baking sheet and bake for 25 minutes. Rotate 180 degrees, and continue baking until set at edges but slightly wobbly in the middle, then bake for 10-20 minutes more.

Cool for two to three hours before serving.