Ingredients
Pate Sucree:
- 375ml Cake flour
- 62.5ml Sugar
- 2.5ml Salt
- 125g Margarine
- 1ea. Egg yolks Ice water Flour for dusting
Filling:
- 100g Castor Sugar
- 100g Dark Brown Sugar
- 45g Melted Margarine
- 120ml Golden Syrup
- 3ea. Eggs
- 30ml Mixed Nuts, Chopped
- 125ml Cake Flour
- 30ml Brandy
Preparation method
Pastry:
- Pre-heat oven to 190° C
- Blend flour, sugar and salt
- Cut margarine into small cubes
- Cut margarine into flour
- Add egg yolks
- Add water 15ml at a time, till workable dough
- Place in fridge
- Roll out to 5mm thickness
- Line a 26 cm loose base flan tin with dough, prick with a fork
- Blind bake for 20 minutes
Filling:
- Mix sugar and margarine
- Stir in syrup, eggs and brandy
- Fold in flour and nuts
- Pour into pre-baked base
- Bake for 10 minutes at 190° C
- Bake a further 25 minutes at 180° C