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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

Serves: 8

Ingredients

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

Method

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.
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.
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.
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.