Storecupboard Apple, Pecan & Caramel Tart

Store cupboard Apple, Pecan & Caramel Tart
(we're making the shortcrust pastry too)

I've called this a storecupboard tart because really I was in two dilemmas. One was that I had a lot of apples that were slightly bruised and needed to be used and two I had some friends coming for a bite to eat and I needed a dessert.

To be honest I'm not a big dessert eater unless it's got chocolate in it so I had to move on from the chocolate fixation and decide what to do with the apples.

Now I could have done an apple tart but I really wanted to do something I hadnt tried before. I'm all for experimenting and then testing it out on my unsuspecting friends!!

So I searched through my cupboard and found some pecans. Now I know traditionally pecan and apple dont neccessarily 'go together' but who's checking??
I had made a caramel sauce last week and hadnt used it all so it was in the fridge. When I found it in my search for ingredients I thought I could add a nice deep sweet flavour to the tart with a drizzle of that aswell.
So I was set. It was going to be apple and pecan tart with caramel drizzle.
The results are below and served with a little vanilla icecream on the side with the hot tart I have to say I forgot my need for chocolate and thouroughly enjoyed the tart.

My friend suggested you could use phyllo pastry if you dont want to use shortcrust. I think it might be a little flimsy for the weight of the ingredients but if you do decide to change it up let me know how you get on?

I used my little tin dishes which were rescued from my grandmothers house before my Dad off loaded them! I LOVE these dishes, not least because they have come down through the generations in my family but they are fab to cook anything in from pork casserole to this tart.

They are approx 6/7 inches at their smallest space and they go at a slight angle out to the top and sides.
You can make the tart any size you want but the usual apple tart dish you would use would suit best.

I used 1 portion of my mums fabulous shortcrust pastry which I had stashed in the freezer. You could make a smaller tart using half of it and throw the other half in the freezer for the next time you have impromtu guests.

THE PASTRY

You'll need 10oz plain flour, 8oz of lard (I use butter but you can use margarine like stork).

The MOST IMPORTANT thing to remember when making pastry is that everything must be COLD. So unlike other baking where the butter usually needs to be softened, the butter for pastry doesn't. Handy, if like me you tend to forget to take it from the fridge in time!
Cut the butter into chunks and place in mixing bowl.
Sieve the flour into the bowl.
Using a knife cut the butter into smaller chunks using the side of the bowl to help you to incorporate the flour as you go.
Now put your hands under the cold water tap and dry them - to bring the temperature down on your palms.

Using your fingertips, quickly and efficiently rub the flour and butter together for approximately
1 minute.
It's ok to still have a few small lumps of butter.
Make a well in the centre and add 3 tablespoons of cold water.
Using a METAL spoon bind the mixture together.
It should form a mixture that combines together, if it's too dry add another tablespoon or so of cold water.
Put a little flour on your hands and bring the mixture together into a ball.
Cover with clingfilm and place in the fridge for half an hour or you can freeze it at this point until you want to use it.
I find the best way to freeze it is by using old butter packets. I keep these in the fridge instead of discarding. I dont bother with the clingfilm. Just put the ball of dough onto the butter paper, cover it with another, wrap them and place in the freezer.
Otherwise if using for doing the tart, leave it in the fridge for at least half an hour to rest.
When it's ready put it onto a floured surface.

THE TART

Roll out the dough using a cold roller - from fridge or freezer - and then fold it over, turn it to the right and roll again 2 or 3 times.
Fold and turn again and roll again 2/3 times.
Cut it in half and reserve half for the topping.
You are rolling the piece you have to fit your dish.
Place it onto the dish, bear in mind pastry always shrinks so make it a little bigger rather than smaller.
When the base is down add peeled and chopped apple pieces, whatever you have. I didn't use cooking apples for this dish as I wanted to use up the eating ones I had. Remember though that cooking apples are more bitter than regular so you need more sugar for cooking apples than you do for eating ones.
Take 2 tablespoons of sugar and sprinkle it over the apples.
Use 2 handfuls of pecans and crush them in a freezer bag so they are in pieces but not dust.
Sprinkle these over the apples and sugar.



Use enough apples to cover the base

I drizzled the caramel sauce over the ingredients in the dish but you dont need it to have this tart tasting great.
You can use maple syrup either which is a perfect accompaniment to pecans.
Use approx two tablespoons.
Set the tart aside and heat your oven to 180⁰c/Gas Mark 4.
Roll out the other piece of dough to the proper dimensions, remembering to leave enough to come out a little over the sides of the tart.
Place the dough over the tart, use your rolling pin to lift and place the dough so it doesnt break.
Cut around the edges with a sharp knife and then pinch the side of the two layers of dough together to seal it.
Use a fork to punch some holes in the top of the tart so the steam can escape. Otherwise the pastry will become soggy. And who wants soggy pastry!!
Using a pastry brush (or as I did, a new paintbrush I had bought my son!) paste the top with either milk or egg (don't crack open an egg just for this though)


Ready for the oven, fork holes let out the steam

That's it!
Bake in the oven for approx 25 minutes until the top is golden brown.
Serve with icecream or cream and enjoy!