[Music]
okay we are going to make beautiful
maple pecan tart served with bourbon
cream this is a homage to my Canadian
brothers and sisters but I’m rifting
that off of a treacle tart which is
old-school British it’s a really lovely
autumn full Thanksgiving dessert so
Canada wouldn’t be Canada without maple
syrup which is an incredibly luxurious
commodity I’m going to empty this bottle
into a pan 250 mils we’re going to go 50
grams of butter and I’m just going to
grate in a little thumb sized piece of
ginger you get a little bit of heat from
that and fragrance which I love that
goes into our butter have a little look
in this pan I’m just going to bring that
to a little boil or a simmer for a
couple of minutes I’m going to go in
with some vanilla you could use extract
but I have a vanilla pod here so I’m
going to scrape out the seeds and of
course vanilla maple syrup pecans ginger
these are beautiful flavors I’m just
going to use a little whisk to mix in
that vanilla the smells ah
it’s I mean indulgent treat but how
amazing
so look what we’re going to do is I’m
going to put a little swipe of the zest
of maybe half an orange I’m going to use
some apple as well just going to
coarsely grate the Apple and this just
gives it a nice sweetness and flavor and
those little gratings of apple just kind
of give a bit of structure to the tart
so I’m going to turn the heat off now
and I’m going to go in with 175 grams of
breadcrumbs just stale bread and of
course if it’s a half-decent bread that
will make a difference we’re going to go
in with pecans and just crush it in our
hands I’ll stir this up so now we’ve
mixed all of this up
that is our filling okay I want to put
this into a pastry shell this is short
crust
sweet pastry that I’ve homemade if you
want to know how I made this and you
want my principles on making your own
pastry hit the I button super simple and
it’s a really rewarding beautiful
beautiful product so we’re going to
scrape all of this into here and then we
can get my nuts back on top and finish
this beautiful dessert I’m just going to
push this down like this right into the
corners and then my nuts are just going
to get sprinkled on top so just poke the
nuts so they’re half dunked and then
look at that time is a little cheeky
amount of maple syrup that I might have
wasted it just put maple syrup around
the time and then just pinch it on top
and you’ll get glazed time tips to make
people really really happy so there you
go very very nice this goes in the oven
for about 25 minutes at 180 and it is
looking mighty fine look at that a
beautiful Canadian nod to a fantastic
treacle tart okay right while that
chills out I’m gonna add some lovely
creme fraiche you’ve got a freshness and
a sourness there that’s beautiful and I
want to just rift it and loosen it with
bourbon
it’s got barrel it’s got aged it’s got
kind of orange and gorgeous sort of
autumnal flavors I’m just going to
loosen that creme fraiche with as much
of that as you like you can make it
boozy you can make it subtle so bit of
tart boozy cream
butI cream bit–it are gorgeous but I
quite like to do it’s just all put your
cream on here that beautiful bourbon
cream in there grab a little bit of
Clementine if you can and just put a
little bit of fresh zest over the top
here now it’s the best bit let’s have a
little portion so let’s see how we get
on
nice little wedge oh yeah absolutely
gorgeous come on look at that you can
see how flaky and crumbly that pastry is
and of course the inside is just some
chess and gorgeous so on the plate we go
with a nice flap of cream so there you
go lovely people
fantastic maple and pecan tart with
bourbon cream so good homage to my
Canadian brothers and sisters so happy
Canadian Thanksgiving and if it’s not
Thanksgiving and if it’s not winter you
don’t matter because it’s gorgeous no
matter what the weather
take care
[Music]
okay we are going to make beautiful
maple pecan tart served with bourbon
cream this is a homage to my Canadian
brothers and sisters but I’m rifting
that off of a treacle tart which is
old-school British it’s a really lovely
autumn full Thanksgiving dessert so
Canada wouldn’t be Canada without maple
syrup which is an incredibly luxurious
commodity I’m going to empty this bottle
into a pan 250 mils we’re going to go 50
grams of butter and I’m just going to
grate in a little thumb sized piece of
ginger you get a little bit of heat from
that and fragrance which I love that
goes into our butter have a little look
in this pan I’m just going to bring that
to a little boil or a simmer for a
couple of minutes I’m going to go in
with some vanilla you could use extract
but I have a vanilla pod here so I’m
going to scrape out the seeds and of
course vanilla maple syrup pecans ginger
these are beautiful flavors I’m just
going to use a little whisk to mix in
that vanilla the smells ah
it’s I mean indulgent treat but how
amazing
so look what we’re going to do is I’m
going to put a little swipe of the zest
of maybe half an orange I’m going to use
some apple as well just going to
coarsely grate the Apple and this just
gives it a nice sweetness and flavor and
those little gratings of apple just kind
of give a bit of structure to the tart
so I’m going to turn the heat off now
and I’m going to go in with 175 grams of
breadcrumbs just stale bread and of
course if it’s a half-decent bread that
will make a difference we’re going to go
in with pecans and just crush it in our
hands I’ll stir this up so now we’ve
mixed all of this up
that is our filling okay I want to put
this into a pastry shell this is short
crust
sweet pastry that I’ve homemade if you
want to know how I made this and you
want my principles on making your own
pastry hit the I button super simple and
it’s a really rewarding beautiful
beautiful product so we’re going to
scrape all of this into here and then we
can get my nuts back on top and finish
this beautiful dessert I’m just going to
push this down like this right into the
corners and then my nuts are just going
to get sprinkled on top so just poke the
nuts so they’re half dunked and then
look at that time is a little cheeky
amount of maple syrup that I might have
wasted it just put maple syrup around
the time and then just pinch it on top
and you’ll get glazed time tips to make
people really really happy so there you
go very very nice this goes in the oven
for about 25 minutes at 180 and it is
looking mighty fine look at that a
beautiful Canadian nod to a fantastic
treacle tart okay right while that
chills out I’m gonna add some lovely
creme fraiche you’ve got a freshness and
a sourness there that’s beautiful and I
want to just rift it and loosen it with
bourbon
it’s got barrel it’s got aged it’s got
kind of orange and gorgeous sort of
autumnal flavors I’m just going to
loosen that creme fraiche with as much
of that as you like you can make it
boozy you can make it subtle so bit of
tart boozy cream
butI cream bit–it are gorgeous but I
quite like to do it’s just all put your
cream on here that beautiful bourbon
cream in there grab a little bit of
Clementine if you can and just put a
little bit of fresh zest over the top
here now it’s the best bit let’s have a
little portion so let’s see how we get
on
nice little wedge oh yeah absolutely
gorgeous come on look at that you can
see how flaky and crumbly that pastry is
and of course the inside is just some
chess and gorgeous so on the plate we go
with a nice flap of cream so there you
go lovely people
fantastic maple and pecan tart with
bourbon cream so good homage to my
Canadian brothers and sisters so happy
Canadian Thanksgiving and if it’s not
Thanksgiving and if it’s not winter you
don’t matter because it’s gorgeous no
matter what the weather
take care
[Music]
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