Tate & Lyle Almond Syrup Tart

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 225 g puff pastry, thawed if frozen
• 60 ml lyle's golden syrup
• 175 g ground almonds
• 50 g tate & lyle fairtrade caster sugar
• 50 g butter, beaten
• 3 size 3 eggs, beaten
• 2 1/2 ml almond essence
• sifted tate & lyle fairtrade icing sugar

Recipe

• 1 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.
• 2 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.
• 3 in a bowl beat together the almonds, caster sugar, the rest of the syrup, butter, eggs and almond essence until well mixed and smooth.
• 4 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.
• 5 cookâ??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.