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    Caramel, Hazelnut and Chestnut Tart

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    Caramel, Hazelnut and Chestnut Tart

    Try serving this delicious tart with a caramelised orange salad or crème fraîche - or both!

    • Preparation time: 15 minutes, plus chilling time
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 8


    • 125g cold butter, cut into pieces
    • 40g butter
    • 225g plain flour
    • 1 medium egg yolk
    • 100g pack blanched hazelnuts
    • or 100g boiled fresh chestnuts, peeled weight, roughly chopped
    • 100g pack Country Harvest Organic Almonds
    • 100g sugar
    • 100g clear honey
    • 250g pot Yeo Valley Organic Extra Thick Cream


    1. Make the pastry by rubbing the butter into the flour until it resembles fine breadcrumbs. Add the egg yolk and a little cold water and stir with a fork until it forms a rough dough. Gently knead the pastry on a lightly floured surface, then wrap in foil and chill for 30 minutes.
    2. Preheat the oven to 200°C, gas mark 6. Roll out the pastry and line a 23cm loose-bottomed flan tin. Cover with greaseproof paper and fill with baking beans. Cover and rest for 30 minutes in the fridge. Meanwhile, spread the hazelnuts on a tray and roast in the preheated oven for 5 minutes until they are golden. Add to the chestnuts and almonds.
    3. Bake the pastry blind for 15-20 minutes, then remove the weighted paper and bake for a further 5 minutes or until the pastry is just cooked.
    4. Place the sugar, honey, cream and butter in a saucepan. Set over a low heat and stir until the sugar and butter have melted, then boil vigorously for 10-12 minutes until thickened and creamy. Quickly beat and remove from the heat, then immediately stir in the nuts. Pour into the pastry case, return to the oven and bake for 5 minutes. Serve warm or cold.

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