Tate & Lyle Almond Syrup Tart

• puff pastry↗225 g

  thawed if frozen

• lyle's golden syrup↗60 ml
• ground almonds↗175 g
• tate & lyle fairtrade caster sugar↗50 g
• butter↗50 g

  beaten

• eggs3

  size 3, beaten

• almond essence↗2 1⁄2 ml
• icing sugar

  sifted, fairtrade

Step-by-step instructions

1. 1

   Roll out the pastry on a lightly floured surface and use to line a 19cm / 7 ½ in round fluted flan tin trimming off any excess.

2. 2

   Prick the base and sides with a fork then spread over 2 tbsp of the syrup and chill in a refrigerator whilst making the filling.

3. 3

   In a bowl beat together the almonds, caster sugar, the rest of the syrup, butter, eggs and almond essence until well mixed and smooth.

4. 4

   Spoon the filling over the base and smooth over the surface. Place in a preheated oven at 200°C/400°F/Gas 6 and bake for 30 minutes or until the filling is set and golden. Serve hot or cold dredged with a little icing cane sugar.

5. 5

   COOK’S NOTE - To obtain the criss cross effect on the tart simply cut a few strips of kitchen towel the width of the cake and position them in a criss cross pattern on the tart. Sprinkle over the caster sugar then remove the kitchen towel and discard.