Sticky Walnut Tart
Makes 8 slices
Fat 26g (5g sat)
Suitable for freezing
Suitable for vegetarians
Plain flour 175g (6oz)
Salt a pinch
Butter 150g (5oz), diced
Light muscovado sugar 175g (6oz)
Golden syrup 225g (8oz)
Eggs 3 medium
Vanilla essence 1 tsp
Walnut pieces 110g (4oz)
Vanilla ice cream to serve (optional)
1 To make the pastry, put the flour and salt into a bowl. Then add 75g (3oz) of the butter and rub it in with your fingertips until fine crumbs form.
2 Mix to a soft but not sticky dough with 2 tablespoons of water. Knead lightly and roll out the pastry onto a floured surface to a circle a little larger than a 23cm (9in) loose-bottomed flan tin.
3 Lift the pastry over the rolling pin, transfer it to the flan tin and press it onto the base and up the sides with your fingertips. Trim the top and chill in the fridge while you make the filling.
4 Put the remaining butter, sugar and golden syrup into a saucepan and heat it until the butter melts and the sugar has dissolved. Allow it to cool.
5 Preheat the oven to 190°C/375°F/Gas 5. Beat the eggs and vanilla essence together, then gradually stir it into the syrup mixture with the walnuts. Pour it into the flan case, place on a baking sheet and bake for 35 minutes until it is just set in the centre (check after 20 minutes and cover with foil if browning too quickly).
To serve now: Allow the tart to cool slightly, then remove it from the tin and transfer it to a serving plate. Serve with ice cream if you like.
To freeze: Cut the tart into individual slices, wrap in cling film, seal and label. Freeze for up to 2 months.
To serve from the freezer: Take out as many slices as required and defrost at room temperature for 2 hours or until completely defrosted.
Recipe taken from Just For One Or Two cookbook.