About this recipe:A yummy, sticky and gooey treat perfect for dinner party pudding or a picnic with friends! You could add other nuts or dried berries for a fruity twist... You could also make it one big tart or around 12 small tarts. Just so you know you need a sugar thermometer!
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Method Prep:30min › Cook:30min › Ready in:1hr
For the pastry:
Preheat the oven to 200 C / Gas 6.
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 half an hour.
On a floured work surface roll out the pastry as thin as you can (but not too thin). Cut out 12 circles (or one big one) and line the tartlet tins with them. Prick the bottom of each tart and cover with some foil.
Bake for 10 to 15 minutes or until light golden brown, then remove foil and bake for a further 2 to 3 minutes. Cool on a wire rack.
For the tart filling:
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.
Return to the heat and cook to the soft ball stage (116 C, or when 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