No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (110g) Recipe makes 8 servings The following items or measurements are not included below: 1 oranges, rind of
Calories 446
Calories from Fat 238		(53%)
Amount Per Serving		%DV
	Total Fat 26.5g	40%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 9.4g
	Trans Fat 0.0g
Cholesterol 103mg		34%
Sodium 151mg		6%
Potassium 135mg		3%
Total Carbohydrate 48.5g		16%
	Dietary Fiber 1.9g	7%
	Sugars 14.5g
Protein 7.5g		14%
detailed view... how is this calculated?

Menus using this recipe:

An Autumn Sunday Afternoon Tea in an English Cottage

French Tart

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Recipe #391765 | 1½ hours | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: French Tart
Sep 25, 2009

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt.

SERVES 8 , 1 Walnut and Syrup Tart/Pie (change servings and units)

Ingredients

PASTRY

150 g plain flour
1 pinch salt
75 g butter

PIE FILLING

3 medium eggs
1 tablespoon milk
50 g demerara sugar
150 ml golden syrup or organic honey
50 g butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla essence
1 orange, rind of, finely grated
150 g shelled walnut halves

Directions

1
PASTRY.
2
Sift the flour and salt into a bowl then rub the butter in until the mixture resembles fine breadcrumbs. Then stir in enough water to give a soft but not sticky dough. Cover and refrigerate for 30 minutes.
3
Roll out the pastry on a lightly floured surface then use to line a 30cm x 10cm / 12in x 4in rectangular fluted flan tin. Trim off any excess pastry then line with baking paper and beans and bake blind in a preheated oven at 200°C/400°F/Gas 6 for 10 minutes. Remove the paper and beans and cook for a further 5 minutes until lightly browned.
4
Meanwhile beat the eggs and milk together. Boil the Demerara sugar and syrup together in a saucepan for about 2-3 minutes. Stir in the butter, cinnamon, vanilla and orange rind and cool slightly. Slowly pour the syrup mixture onto the beaten eggs and milk mixture.
5
Scatter the walnuts over the pastry case and then spoon the syrup mixture over and smooth over the surface with the back of a spoon.
6
Bake in a preheated oven at 220°C/425°F/Gas 7 for 10 minutes then reduce the heat to 170°C/325°F/Gas 3 and cook for a further 40-50 minutes or until the filling is set.
7
Serve either hot or cold with a dollop of cream, creme fraiche or yoghurt.