Nut Tart

Method

Beat 3 eggs with 2 oz / 60 g light muscovado sugar, 4 oz / 110 g melted butter and 4 tablespoons of golden syrup. When thoroughly mixed, beat in the juice and grated zest of 1 lemon. Arrange shelled nuts in the prepared pastry case, and pour over the egg mixture. Bake as above, but about 10 minutes before the tart is ready, remove from the oven, and quickly place a few more shelled nuts on top of the tart, and then continue baking.

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