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Lemon and sultana tart
This tart is as delicious served hot or cold.
What you need
- 50 g sultanas
- finely grated rind and juice 2 lemons
- for the pastry
- 225 g plain flour
- 1 pinch salt
- 100 g butter
- 6 tsp very finely chopped almonds
- for the filling
- 50 g butter
- 225 g golden syrup
- 300 ml double cream
- 150 ml soured cream
- 4 eggs, beaten
- 3 tsp flaked almonds
Method
Place the sultanas, lemon rind and juice in a small pan. Bring to the boil. Remove from heat. Leave to macerate for 1 hour.
Meanwhile, sift the flour and salt in a bowl. Rub in the butter until mixture resembles fine breadcrumbs. Stir in the chopped almonds and enough cold water to bind to a soft but not sticky dough.
Turn out onto a lightly floured surface and use to line a 23 cm (9in) round x 5cm (2in) deep fluted, loose bottomed flan tin. Trim off any excess pastry. Chill for 30 min.
Preheat oven to 200°C.
Bake the flan case blind with baking parchment and beans for 20 min. Remove paper and beans and cook for further 5 min until golden.
Reduce oven temperature to 180°C.
Mix the butter and golden syrup in a pan. Heat gently for 2-3 min until melted. Remove from the heat. Whisk in the double cream, soured cream and eggs. Stir in the macerated sultanas and any remaining rind and juice.
Spoon the filling into the flan case. Sprinkle flaked almonds over the smooth surface. Cook in the oven at 180°C for 45-50 min until just set. Serve hot or cold in slices.
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Preparation 25 minutes Cook 1 ¼ hours Waiting » 1 hour Stand 1 hour Total 2 hours, 40 minutes -
Energy 604 kcal/serving Fat 21.3 g/serving Carbohydrates 403.32 g/serving Glycaemic Index 64 Glycaemic Load 32.69 
Serving suggestion
Decorate with sifted icing sugar, lemon slices and a sprig of fresh mint.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2523 | 1311 | 10475 | 8350 |
| Energy (kcal) | 604 | 314 | 2500 | 2000 |
| Protein (g) | 8.97 | 4.66 | ||
| Carbohydrate (g) | 54.4 | 28.2 | 345 | 275 |
| Fat (g) | 41.0 | 21.3 | 95 | 70 |
| Fat (saturated) (g) | 23.6 | 12.3 | ||
| Fibre (g) | 2.62 | 1.36 | ||
| Sodium (mg) | 310 | 161 | ||
| Salt (equivalent) (g) | 0.78 | 0.40 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 1173 | 609 | 800 |
| Vitamin B-12 (µg) | 0.43 | 0.22 | 1 |
| Vitamin B-6 (mg) | 0.12 | 0.06 | 2 |
| Vitamin C (mg) | 21.5 | 11.2 | 60 |
| Vitamin D (µg) | 34.1 | 17.7 | 266 |
| Vitamin E (mg) | 2.02 | 1.05 | 10 |
| Zinc (mg) | 0.78 | 0.41 | 15 |
| Calcium (mg) | 159 | 82.9 | 800 |
| Folate (mcg) | 62.8 | 32.6 | 200 |
| Iron (mg) | 2.70 | 1.40 | 14 |
| Magnesium (mg) | 29.8 | 15.5 | 300 |
| Niacin (mg) | 1.92 | 1.00 | 18 |
| Pantothenic acid (mg) | 0.71 | 0.37 | 6 |
| Riboflavin (mg) | 0.50 | 0.26 | 1.6 |
| Phosphorous (mg) | 147 | 76.7 | 800 |
| Thiamin (mg) | 0.28 | 0.15 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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