Tate Lyle Almond Syrup Tart Recipes

TATE & LYLE ALMOND SYRUP TART

Steps:

• 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.

SYRUP TART

Steps:

• Preheat oven to Gas 6/400F degrees.
• Line a pie plate with the rolled out pastry.
• Prick the base with a fork.
• Mix the syrup, breadcrumbs and lemon juice.
• Spread it over the pastry base.
• Bake for 20 minutes.

SPICED AUTUMN WALNUT AND GOLDEN SYRUP TART-PIE

Steps:

• PASTRY.
• Sift the flour and salt into a bowl then rub the butter in until the mixture resembles fine breadcrumbs. Then stir in enough water to give a soft but not sticky dough. Cover and refrigerate for 30 minutes.
• Roll out the pastry on a lightly floured surface then use to line a 30cm x 10cm / 12in x 4in rectangular fluted flan tin. Trim off any excess pastry then line with baking paper and beans and bake blind in a preheated oven at 200°C/400°F/Gas 6 for 10 minutes. Remove the paper and beans and cook for a further 5 minutes until lightly browned.
• Meanwhile beat the eggs and milk together. Boil the Demerara sugar and syrup together in a saucepan for about 2-3 minutes. Stir in the butter, cinnamon, vanilla and orange rind and cool slightly. Slowly pour the syrup mixture onto the beaten eggs and milk mixture.
• Scatter the walnuts over the pastry case and then spoon the syrup mixture over and smooth over the surface with the back of a spoon.
• Bake in a preheated oven at 220°C/425°F/Gas 7 for 10 minutes then reduce the heat to 170°C/325°F/Gas 3 and cook for a further 40-50 minutes or until the filling is set.
• Serve either hot or cold with a dollop of cream, creme fraiche or yoghurt.