Tate & Lyle Almond Syrup Tart

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READY IN: 50mins
SERVES: 6-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roll out the pastry on a lightly floured surface and use to line a 19cm / 7 ½ in round fluted flan tin trimming off any excess.
  • Prick the base and sides with a fork then spread over 2 tbsp of the syrup and chill in a refrigerator whilst making the filling.
  • In a bowl beat together the almonds, caster sugar, the rest of the syrup, butter, eggs and almond essence until well mixed and smooth.
  • Spoon the filling over the base and smooth over the surface. Place in a preheated oven at 200°C/400°F/Gas 6 and bake for 30 minutes or until the filling is set and golden. Serve hot or cold dredged with a little icing cane sugar.
  • COOK’S NOTE - To obtain the criss cross effect on the tart simply cut a few strips of kitchen towel the width of the cake and position them in a criss cross pattern on the tart. Sprinkle over the caster sugar then remove the kitchen towel and discard.
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