Name: Sticky pecan tarts
Cook time: 30 min
Total time: 30 min
Ingredients: 3 sheets ready-rolled puff pastry cooking-oil spray; 60 gram butter; 2 tablespoon brown sugar; 2 tablespoon light corn syrup; 1 tablespoon maple syrup; 1 cup (120g) roasted pecans; 1/3 cup (25g) shredded coconut, toasted; 1 teaspoon ground nutmeg

Ingredients

3 sheets ready-rolled puff pastry cooking-oil spray

60 gram butter

2 tablespoon brown sugar

2 tablespoon light corn syrup

1 tablespoon maple syrup

1 cup (120g) roasted pecans

1/3 cup (25g) shredded coconut, toasted

1 teaspoon ground nutmeg

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease 12-hole (80ml) muffin pan.

2.Cut twelve 8cm rounds from pastry. Place rounds in pan holes, prick bases with fork, spray with cooking-oil spray. Top with another muffin pan bake 5 minutes. Remove top pan, bake 2 minutes.

3.Meanwhile, combine butter, sugar and syrups in medium saucepan, cook, stirring, without boiling, until sugar dissolves. Bring to a simmer, cook 5 minutes. Stir in nuts, coconut and nutmeg.

4.Divide pecan mixture among pastry cases, bake in oven about 5 minutes.

These tarts must be served warm to be enjoyed at their best. Serve with a good dollop of cream, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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