Pear, Pecan and Treacle Tart

The rich sweet pastry, crunch of the nuts and wonderfully fruity pears really complement this classic dessert. You can create a ‘basic’ treacle tart by omitting the pecans and pear, and stirring in the juice and zest of 2 lemons into the syrup – this acts to cut through the sickly sweet treacle to give a surprisingly moorish tart.

NB: The photos show only a single pear – this wasn’t enough, stick with 2…

Serves 6-8



  • On a well floured surface, quickly roll out the sweet pastry to line a 25cm fluted flan tin.  Patch up any holes or cracks with spare pastry, but don’t trim around the edges – let this extra pastry run over the side.  Return the flan tin to the fridge whist you prep the treacle filling
  • In a pan, bring the syrup to a boil and stir on the lemon juice & breadcrumbs
  • Pour the thick treacle filling onto the pastry and level off with a knife
  • Sprinkle with the pecans, then carefully lay out the pear slices over the top
  • Sprinkle with the sugar and bake in a pre-heated oven – 180oC Fan, for 10 minutes then reduce the temperature to 160oC for another 25 minutes
  • Once cooked, the pastry will be golden brown.  Trim the top edges with a knife to remove the surplus pastry, leaving a neat edge
  • Allow to cool in the tin before removing – the pastry should shrink away from the edges, making it easy to remove
  • Best served warm with custard

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