Plum, blackberry and maple pecan tart

Spice up your autumn life with Candice Brown's fruit-filled pastry delight

https://www.thetimes.com/life-style/food-drink/article/plum-blackberry-and-maple-pecan-tart-recipe-dmbvmgqcf

https://archive.ph/tSoFV



This is my take on an American pecan tart, made with British fruits. The maple nuts are the stars of the show because they go all sticky and add crunch to the soft, silky plums. This is a comfort pudding, so you’ve got to have it with lots and lots of pouring cream or custard.

Serves 8-10

Ingredients
1 packet of ready-rolled shortcrust pastry
6-10 plums, depending on size
30g soft brown sugar
50g maple syrup
50g roughly chopped pecans
1 tbsp flour
100g blackberries
50g unsalted butter, cubed

Method
1. Roll out a 30 x 30cm square of pastry that is 3mm thick. Make sure the surface is well dusted so it doesn’t stick. Using your rolling pin, gently lift the square up and over a 22cm loose-bottom tart tin. Use your knuckles or a cut-off of pastry dipped in flour to ease the pastry into the edges. Trim off any excess.

2. Cut the plums into quarters or 6 pieces, depending on size, and remove the stone. Put into a large bowl. Mix together the chopped plums, sugar, maple syrup, pecans and flour, then dump the lot on top of the pastry base. Move the mixture around so it’s equally spread out, then dot over the blackberries and butter. Put in the fridge for 1 hour.

3. Heat the oven to 160C (180C non-fan). Bake the tart for 20-25 min until the fruit is bubbling and the pastry is golden brown and crisp.

4. Allow to cool for 10 min in the tin before removing and slicing. Serve cold as it is, or warm with pouring cream.