LIFESTYLE NEWS - Ria Rogers is a talented woman who can turn her hand at anything.

Whether it is baking, cooking, needlework, or doing the preparations for a camping expedition with her husband, John.

She has been a member of Club for Quilters for many years and the most intricate patchwork/embroidered quilts create a warm atmosphere at her Bergsig home.

Ria's Creamy caramel pecan nut tart recipe

Pastry:

• 300g flour
• 3 level tablespoons castor sugar
• 210g margarine

Make the pastry, use two-thirds to line the dish (and use one third to grate onto the filling).

Tip: If you leave the pastry in the fridge for half an hour it will be easier to grate.

Filling:

• 1 tin condensed milk
• 2 tbsp vanilla
• 125g margarine
• 125g pecan nuts

Melt ingredients, but do not boil. Cool slightly. Pour into dish. As mentioned before, grate the rest of pastry (one-third) to create a crumbly topping.

Bake between 40 and 45 minutes at 180°C.

Use butter if preferred. If smaller tartlets are preferred you can reduce the baking time to between 15 to 20 minutes.

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