NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
1. Pre-heat the oven to 190°C.
Step 2
2. Re-roll the sheet of pastry to line the base and sides of a 19cm loose-bottom flan tin. Trim the edges. Chill for 10 minutes.
Step 3
3. To blind bake: Line the pastry with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes.
Step 4
4. Remove the blind baking material and return the tart to the oven for a further 3-4 minutes. Remove and cool. Reduce oven temperature to 180°C.
Step 5
5. Distribute the toasted nuts evenly over the base of pastry.
Step 6
6. Beat together the brown sugar, flour, Cottee's Maple Flavoured Syrup, lemon zest and eggs. Pour into the tart case.
Step 7
7. Bake for 25-30 minutes or until the filing is set.
Step 8
Serve warm with whipped cream or ice cream.
Step 9
* Choose a selection of your favourite nuts such as pecans, almonds, macadamias and hazelnuts. Place on an oven tray and toast in a preheated 190°C oven for 5-8 minutes, until golden.