Tate Lyle Almond Syrup Tart Food

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.