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Almond syrup tart

Almond Syrup Tart

  Rating 0.0

Prep

20 min

Bake

45 mins

Serves

8

Difficulty

Medium
Almond syrup tart

About

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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Step 1

Preheat the oven to 200°C/Fan180°C/400°F/Gas 6.

Step 2

Roll out the pastry on a lightly floured surface and use to line a 20cm (8”) round fluted flan tin, trimming off any excess.

Step 3

Prick the base and sides with a fork then spread over 2 tbsp of the Lyle’s Golden Syrup and chill in a refrigerator whilst making the filling.

Step 4

In a bowl beat together the almonds, Tate & Lyle Caster Sugar, the rest of the Lyle’s Golden Syrup, butter, eggs and almond extract until well mixed and smooth.

Step 5

Spoon the filling over the pastry base and smooth over the surface. Place in the preheated oven and bake for 20 minutes, reduce the temperature to 180°C/1Fan60°C /350/°F/Gas 4 and continue to cook for a further 25 minutes or until the filling is set and golden, cover with foil if the top is getting too brown. Remove and serve hot or cold dredged with a little Tate & Lyle Icing Sugar.

TOP TIP

Add some sliced almonds on top for a fancy finish!

Ingredients – 7 items

Serving

1

Block of shortcrust pastry

225 g

Ground almonds

200 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Caster Sugar

50 g
Butter

Unsalted butter

beaten

50 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

4 tbsp
Eggs

Medium eggs

3
Almonds

Almond extract

1/2 tsp

To decorate

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

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