Ingredients
Method
1.Sift flour and icing sugar into medium bowl, rub in butter (Or, process flour, icing sugar and butter until crumbly.) Add egg yolk and enough water to form a soft dough. Knead pastry gently until smooth. Cover, refrigerate 1 hour.
2.Roll pastry on floured surface until large enough to line 13cm x 36cm loose-based rectangular flan tin. Ease pastry into tin, press into sides, trim edges. Cover, refrigerate 30 minutes.
3.Preheat oven to 180°C (160°C fan-forced). Place tin on oven tray.
4.Line pastry case with baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans, bake about 5 minutes or until browned lightly.
5.Whisk eggs, syrup, butter and brown sugar in small bowl until smooth, stir in nuts. Pour mixture into pastry case.
6.Bake tart about 25 minutes or until set. Cool. Brush with extra syrup.
Use regular golden syrup for this recipe, not the squeezable bottles, as this has a lighter texture.
Note
