In-spite of my general disappointment (illustration wise) of Marcus Wareing’s One Perfect Ingredient I thought I would attempt the Pecan Tart recipe from page 190. Hard to believe that these haven’t been attempted before in the Barrow kitchen as they combine those favourite things – nuts, golden syrup and pastry. They were deliciously fine with a little ice-cream.
One thing I learnt – ensure the sugar is fully dissolved otherwise a crunchy texture results when you reach the bottom of the pan. Just apply a little more patience Mr Barrow!
Everyone has their own favourite pastry recipe or ready-made pastry so little need to repeat the recipe from the book.
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