Baking: Sweet

Pecan Nut Tart with Fruit Cake Mix

This recipe is written and shared by Roenel Swart. For any queries, feel free to email her at or visit her Facebook page. She says: “This recipe brings the best of two of my favourite bakes together.”


65 g treacle sugar
250 ml golden syrup
20 g butter
5 ml table salt
5 ml vanilla essence
60 ml brandy or black coffee
1 medium egg
125 g butter
65 g icing sugar
1 medium egg
200 g Sasko Cake Flour
1 ml table salt
Filling, all chopped
4 glacé cherries
65 g Safari Seedless Raisins
65 g Safari Sultanas
65 g Safari Currants
65 g Safari Pecan Nuts
65 g Safari Walnuts
65 g Moir’s Assorted Glacé Fruit
65 g Safari Pitted Dates
65 g Safari Almond Flakes


To prepare the sauce, place the sugar, syrup and butter in a saucepan and bring to a boil. Remove from the heat and allow to cool then whisk in the salt, vanilla essence, brandy or coffee and egg. Place in the fridge to cool.

For the crust, mix the butter and icing sugar in a bowl, add the egg and mix thoroughly. Add the flour and salt and mix until a dough forms. Remove the dough from the bowl and place on a cold surface, sprayed with non-stick spray, and roll out thinly. Line a tart pan, sprayed with non-stick spray, with the dough and trim and crimp the edges. Place in the freezer for 20 minutes, then bake in an oven preheated to 160 ºC for 15 minutes or until golden brown.

To prepare the filling, remove the sauce from the fridge and add all the ingredients for the filling. Mix well and set aside for 5 minutes.

Once the crust has baked, remove from the oven and pour the filling into the crust. Continue to bake for an hour at 160 ºC.

This tart can be enjoyed warm or served at room temperature with vanilla ice cream.


Yields 1 tart