PECAN TREACLE TART

TAKES 1 HR 40 MINS SERVES 8

325g pack ready-rolled shortcrust pastry 200ml golden syrup 200ml maple syrup 275ml double cream 100g fresh white breadcrumbs

2tbsp lemon juice 1tsp vanilla extract 60g pecan halves Creme fraiche, to serve YOU WILL NEED 23cm loose based tart tin Baking parchment Baking beans

1 Heat the oven to 200C/ Gas 6. Unroll the pastry, lay over the tin and ease it gently into the edges. Chill for 20 mins.

2 Line the pastry case with baking parchment and fill with baking beans. Blind bake for 15 mins.

3 Remove the beans and parchment, trim the edges, then bake for a further 5 mins. Remove the tart case from the oven and reduce the temperature to 160C/gas 3.

4 Put the syrups, cream and ½tsp sea salt in a saucepan. Heat gently and stir until the mixture has a smooth consistency. Stir in the breadcrumbs, lemon juice and vanilla. Pour into the pastry case.

5 Arrange the pecans on top of the tart and bake for 50 mins to 1 hr until set.

6 Cool for 10 mins before serving warm with a dollop of creme fraiche.