Tate & Lyle Almond Syrup Tart – a delicious recipe with pastry, golden syrup, ground almonds, caster sugar, butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll out the pastry on a lightly floured surface and use to line a 19cm / 7 1/2 in round fluted flan tin trimming off any excess.
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
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
Spoon the filling over the base and smooth over the surface. Place in a preheated oven at 200u00b0C/400u00b0F/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
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.
502
kcal
Calories
40
g
Fat
23
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 225 g puff pastry, thawed if frozen, 60 ml lyle's golden syrup, 175 g ground almonds, 50 g tate & lyle fairtrade caster sugar, and more.
Yes, Tate & Lyle Almond Syrup Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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