METHOD

1. Preheat oven to 200°C (400°F). 
2. Arrange the pecans evenly between 4 x 12cm (1¾-cup-capacity) heavy-based ovenproof frying pans (skillets). Place the butter, maple syrup, water, vanilla and mixed spice in a large frying pan over high heat. Bring to the boil and cook, whisking occasionally, for 2–3 minutes or until reduced slightly. Carefully divide the syrup between the skillets. 
3. Using a 12cm plate as a guide, cut 4 circles from the pastry. Top each tart with a pastry circle, slightly tucking the edges in to enclose. Using a small sharp knife, cut a cross into the top of each pastry lid. 
4. Place on a large baking tray+ and cook for 23–25 minutes or until puffed and golden brown. Allow to cool for 30 seconds++ before turning out onto a plate to serve. Serves 4

COOK’S TIPS
+ Place your skillets on top of a large baking tray before placing them in the oven. This will help catch any spills as the desserts cook and also make them easier to remove from the oven if using multiple skillets. 

++ Don’t allow the tarts to sit in the skillets for too long after cooking as the sugar will harden and make it difficult to turn them out neatly.

Photography: Chris Court