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225g / 8oz puff pastry, thawed if frozen
60ml / 4tbsp Lyle’s Golden Syrup
175g / 6oz ground almonds
50g / 2oz Tate & Lyle Fairtrade Caster Sugar
50g / 2oz butter, beaten
3 (size 3) eggs, beaten
2.5ml / ½ tsp almond essence
To Decorate
Sifted Tate & Lyle Fairtrade Icing Sugar |
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Instructions
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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.
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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.
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In a bowl beat together the almonds, caster sugar, the rest of the syrup, butter, eggs and almond essence until well mixed and smooth.
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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. |
