It’s 9th November 2016 and Trump has alarmingly been voted the 45th US President. I’m not in the mood to celebrate so I thought I’d commiserate with an all American dessert of pecan pie – except that it has an English twist, since it’s a toffeed apple and pecan pie or tart, as we would say this side of the pond. It’s also just a few mere days since bonfire night, so toffee apples seemed just the thing.
I’m always talking about seasonality because I really believe in it where food is concerned, so apples are at the top of my list at the moment. I forgo them during the summer months in favour, or should I say ‘favor‘ of soft fruits and stone fruits but as soon as apples make a re-appearance, they are given a star turn and I’m happy to see them, even if it means the onslaught of autumn and the inevitable winter that is to come …
Any recipe that begins with the words “boil butter, sugar and cream for one minute” surely has to provoke happiness and joy, even on a day like today, when the weather is looking iffy and stormy, rather like the world political situation?
Here’s the recipe, it’s really easy to make – even an American President could probably have a shot at it.
You will need:
1 x 11” tart case, part baked (see this previous blog for how to do it)
3 eggs, beaten
225 g butter
115 ml double cream
225 g pecan nuts
3 apples, peeled and diced
225 g soft brown sugar
Boil the butter, sugar and cream for one minute (see, I told you!). Allow to cool for a few minutes then add the beaten eggs, pecan nuts and apples. Pour into the baked tart case and bake in a pre-heated oven @ 175oC for 20 – 25 minutes or until set.
Delicious served warm with a dollop, actually, make that a massive American super-size dollop of clotted cream – who cares? On a day like today, it might just be the only answer.