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Nut tart

Recipe from: 6/29/2000 12:00:00 AM
Ingredients 13
Servings 0


  • 500
    cake flour
  • 30
  • 150
    cold butter
  • 1
    extra-large egg, lightly beaten
  • 45
    iced water
  • 1
    egg white, lightly whisked
  • 6
    extra-large eggs, whisked
  • 190
    golden syrup
  • 65
    butter, melted
  • 125
    each chopped hazelnuts, pecan nuts, walnuts and macadamias
  • crème fraîche or cream for serving


40-45 min
Preheat the oven to 190 ºC. Spray a 26 cm pie dish with non-stick spray. Combine the cake flour and sugar in a mixing bowl. Grate in the butter and rub in until the mixture resembles fine breadcrumbs. Add the egg and mix lightly. Add just enough cold water to form a stiff dough that is easy to roll out. Gather into a ball, wrap with plastic wrap and chill for 30 minutes. Roll out until 3-5 mm thick and line a pie dish with the dough. Line the crust with baking paper and fill with dried beans or rice. Bake for 15 minutes and then remove the beans and paper. Cool slightly and brush with egg white. Mix all the ingredients for the filling except the nuts. Mix well before adding the nuts. Turn the filling into the crust and bake for 40-45 minutes or until the filling has set and is browned on top. Cool before slicing. Serve with a scoop of crème fraîche or cream. Makes a medium-sized tart.

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