Prep
20 minBake
45 minsServes
8Difficulty
Medium About
Preheat the oven to 200°C/Fan180°C/400°F/Gas 6.
Roll out the pastry on a lightly floured surface and use to line a 20cm (8”) round fluted flan tin, trimming off any excess.
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.
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.
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
1
Block of shortcrust pastry
Ground almonds
Tate & Lyle Fairtrade Caster Sugar
Unsalted butter
beaten
Lyle’s Golden Syrup
Medium eggs
Almond extract
To decorate
Fairtrade Tate & Lyle Icing Sugar
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