Place the flour in a food processor with salt; blitz to combine. Add the butter and blitz until the mixture resembles breadcrumbs. With the motor running, add the egg yolk and the water to form a dough. Remove dough from processor, wrap in clingfilm and place in the fridge for 30 minutes.Preheat the oven to 160°C. Roll pastry out onto a floured surface and lightly press into 4 x 10cm tart tins.Return to the fridge for 10 minutes.Cover pastry with baking paper, fill with baking beans or rice and bake for 10 minutes. Remove the beans/rice and paper, and bake the shell for an additional 10 minutes. Remove from oven and allow to cool.Place the golden syrup and butter in a pot, allow to melt. Add the sugar and stir until the sugar dissolves.Remove from the stove.Stir the nuts through the hot liquid and pour onto the prepared pastry base.Place on a baking tray and bake for 30 to 40 minutes.Allow to cool before serving.Makes 4 x 10cm piesText and image:FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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