Maple and pecan tarts

Method
Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

For the pastry:

1. Preheat the oven to 200 C / Gas 6.
2. Sift the flour into a large bowl then cut the butter into pieces and using your finger and thumb rub the butter into the flour till it resembles breadcrumbs. Stir in the sugar then stir in the egg yolks to make a smooth dough. Wrap in cling film and leave to chill in a fridge for 30 minutes.
3. On a floured work surface roll out the pastry as thin as you can (but not so that that it tears). Cut out 12 circles or one big circle large enough to fit a tart tin. Line the tins and prick the bottom of each tart. Cover with some foil.
4. Bake until light golden brown, about 10 to 15 minutes. Remove foil and bake for a further 2 to 3 minutes. Cool on a wire rack.

For the tart filling:

5. Mix together half the maple syrup and the half the cream in a bowl. Place the sugar, water and cream of tartar in a saucepan over a low heat, and stir until the sugar dissolves. Bring to the boil and boil until golden. Remove from heat and add the cream and maple syrup mixture.
6. Return to the heat and cook to the soft ball stage, 116 C. If you do not have a sugar thermometer, cook until a little of the mixture forms a soft ball when dropped into some cold water. Stir in the remaining cream and let stand until warm. Brush the rest of the maple syrup round the edges of the pastry and divide the pecans between the tarts. Spoon in the creamy mixture and top with a nut halve. Cool before eating.