passover week 2017 - individual passover pecan pies

passover week 2017 - individual passover pecan pies

• 5 Apr 2017

Welcome to day 3 of Passover Week. Every year I search out a good pastry recipe for Passover and every year I'm left a little disappointed. This year I tried an almond pastry from Helmsley and Helmsley. The recipe uses maple syrup so you'll need to hunt down a bottle with Passover certification. If you can't find it, then golden syrup or pancake syrup with appropriate certification will work just as well.




The tart shells baked up really crispy and I was excited but after one night stored in an airtight tin, they'd already gone a little soft.



They crisped up again once they were filled and baked but I think these little tarts would be best served on the day they're made. If you have to store them, then keep them refrigerated overnight until serving time.



Here's the recipe for you. Please note, for all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 gm and my oven is a conventional oven, not fan forced. If your oven is fan forced you may need to reduce the cooking temperature by 20°C.




Individual Passover Pecan Pies - makes eight 6cm tartlets

Almond Pastry Recipe, adapted from this recipe
200g ground almonds
¼ teaspoon of sea salt
15g butter, room temperature
¾ tablespoon maple syrup
1 medium egg

Filling
1 egg + 1 yolk
50g sugar
1½ tablespoons melted butter
½ cup maple syrup/golden syrup or pancake syrup
1 cup toasted pecans

Instructions
In a bowl or food processor, mix together the dry ingredients with the butter. Mix the maple syrup and egg together and add sufficient of the egg mixture to the food processor and whiz until a dough forms. You might need to add a touch more almond flour to bring it to a pastry dough texture. Cut into 2 pieces and chill in the fridge.

Working with a half of the chilled dough at a time, roll between 2 pieces of greaseproof paper until a few millimetres thick. Line eight 6 cm tartlet shells with the pastry (you won’t need to use baking beans) and place on a baking tray. Bake the tart bases for 5-10 minutes at 170°C, until just golden and remove from the oven. Allow to cool completely before filling.



Heat the oven to 180°C while you make the filling. In a jug combine the egg, the yolk, sugar, syrup and the melted butter. Put aside 8 pecans, then coarsely chop the remaining pecans and divide evenly between each tartlet shell. Place the tartlet shells onto the baking tray then carefully pour the filling into the prepared tins. Decorate the top of each tart with a whole pecan then bake for 15-20 minutes at 180°C or until the filling is well browned and just set.



I shared these with my neighbours and nobody knew they were made for Passover, as they tasted just like regular mini pecan pies.

See you all tomorrow with another recipe from Passover week.

Bye for now,

Jillian