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Blackberry and pecan nut treacle tart
This is nice for entertaining, served with a dollop of creme fraiche.
What you need
- 175 g plain flour
- 75 g butter, softened
- 3 tsp caster sugar
- 135 ml golden syrup
- 175 g fresh white breadcrumbs
- finely grated rind and juice of 1/2 lemon
- 50 g chopped pecans
- 60 ml blackberry jam, warmed gently
- 100 g blackberries
Method
Preheat oven to 200°C.
Sift the flour into a bowl. Rub in the butter until mixture resembles fine breadcrumbs. Stir in the sugar. Add enough cold water to bind to a soft but not sticky dough.
Roll out on a lightly floured surface and use to line a 33 cm x 10cm rectangular fluted flan tin, trimming off any excess. Prick the base.
Bake blind for 10 min.
Meanwhile, place the syrup in a pan and heat gently until runny. Remove from heat and stir in breadcrumbs, lemon rind and juice and pecan nuts.
Remove paper and beans from the pastry case and cook for 5 min until golden. Remove from oven and spread the jam over the base. Scatter over the blackberries.
Spoon the breadcrumb mixture into the case. Smooth over the surface. Cook in the oven for 10 min.
Turn down the temperature to 190°C for 15 min or until tart is cooked. Leave to cool in the tin for a short while.
Remove from tin and serve hot or cold in slices.
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Preparation 20 minutes Cook 40 minutes Total 1 hour -
Energy 509 kcal/serving Fat 11.5 g/serving Carbohydrates 487.59 g/serving Glycaemic Index 63 Glycaemic Load 51.79 
Serving suggestion
Decorate with finely grated lemon rind.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2139 | 1332 | 10475 | 8350 |
| Energy (kcal) | 509 | 317 | 2500 | 2000 |
| Protein (g) | 6.98 | 4.35 | ||
| Carbohydrate (g) | 82.2 | 51.2 | 345 | 275 |
| Fat (g) | 18.5 | 11.5 | 95 | 70 |
| Fat (saturated) (g) | 7.12 | 4.44 | ||
| Fibre (g) | 3.91 | 2.43 | ||
| Sodium (mg) | 383 | 238 | ||
| Salt (equivalent) (g) | 0.96 | 0.60 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 98.1 | 61.1 | 800 |
| Vitamin B-12 (µg) | 0.03 | 0.02 | 1 |
| Vitamin B-6 (mg) | 0.08 | 0.05 | 2 |
| Vitamin C (mg) | 11.7 | 7.29 | 60 |
| Vitamin D (µg) | 9.33 | 5.81 | 266 |
| Vitamin E (mg) | 0.90 | 0.56 | 10 |
| Zinc (mg) | 0.91 | 0.56 | 15 |
| Calcium (mg) | 141 | 88.3 | 800 |
| Folate (mcg) | 88.9 | 55.4 | 200 |
| Iron (mg) | 3.38 | 2.10 | 14 |
| Magnesium (mg) | 34.6 | 21.5 | 300 |
| Niacin (mg) | 3.24 | 2.02 | 18 |
| Pantothenic acid (mg) | 0.42 | 0.26 | 6 |
| Riboflavin (mg) | 0.39 | 0.25 | 1.6 |
| Phosphorous (mg) | 105 | 65.5 | 800 |
| Thiamin (mg) | 0.46 | 0.29 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Corn-free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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