Syrupy walnut tart


Ingredients 10
Servings 10
Time

Ingredients

  • PASTRY
  • 500
    ml
    cake flour
  • 200
    g
    butter
  • pinch salt
  • 1
    extra-large or jumbo egg yolk
  • 5
    ml
    water
  • FILLING
  • 450
    g
    golden syrup
  • 1
    lemon, juice
  • 300
    g
    walnuts or pecan nuts
 

Method

 
Pastry:
Blend flour, butter and salt in a mixing bowl. Add egg yolk and water.
Mix with an electric mixer (or use a food processor) until mixture clumps together or make a rough ball.
Press pastry into a 26 or 28 cm diameter pie dish.

Filling:
Heat syrup and lemon juice in a saucepan over low heat.
Add nuts, stir and pour into pastry case.
Bake at 180 ºC for 30 to 40 minutes, or until pastry is golden and syrup is no longer runny.
Serve warm with cream or caramel ice cream.
 

Read more on: bake
 

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