Treacle, pear and nut tart

Name: Treacle, pear and nut tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 250.00 ml flour cake; 90.00 g butter cold; water iced; 45.00 g breadcrumbs fresh; 90.00 ml golden syrup; 4.00 pears quartered; 200.00 g pecan nuts; cream to serve

6 servings

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By Food24 November 03 2009

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Ingredients (8)

250.00 ml	flour — cake
90.00 g	butter — cold
	water — iced
45.00 g	breadcrumbs — fresh
90.00 ml	golden syrup
4.00	pears — quartered
200.00 g	pecan nuts
	cream — to serve

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Method:

Preheat oven to 220 ºC. Place flour in a bowl. Grate butter over and rub in. Work in a little iced water until pastry collects together. Shape into a ball, cover and chill for one hour. Roll out on a floured board and use to line a 25 cm pie dish. Spread breadcrumbs over the bottom. Spoon on syrup. Add pears and nuts. Bake for 30 minutes, or until pastry is golden. Serve hot or cold with cream.
Serves 6.