Molasses and Almond Tart

Serves 8

For a lighter flavor, leave out the molasses and use another 1/3 cup of dark corn syrup instead. Served warm with whipped cream or fresh vanilla custard, this sweet tart will enrich any winter's meal.

Pastry Ingredients:

12/3 cups all-purpose flower
Large pinch of sugar
1/3 cup unsalted butter, chilled and cut
1 egg, lightly beaten
Drop of vanilla extract

Pastry Directions:

Brush a 9-inch fluted tart pan with removable base with melted butter. To make the pastry, sift the flour, sugar and a large pinch of salt into a large bowl. Rub the cubes of cold butter into the flour with a fast flicking action of the thumbs across the fingertips until the mixture resembles fine bread crumbs.

Make a well in the center and pour in the beaten egg, a teaspoon of water and a drop of vanilla. Slowly mix the pastry together by hand, or stir with a round-bladed knife into a rough ball. If the pastry is slightly sticky, add a little more flour. Turn out onto a cool, lightly floured surface, and knead very gently for no more than 20 seconds so that the pastry is just smooth. Cover with plastic warp and refrigerate for at least 20 minutes before using

Roll the pastry on a floured surface to about 1/8 inch think. Line the tart pan with the pastry, pushing the pastry into the flutes of the pan with the help of a small ball of excess pastry. Trim off the excess. Cut a circle of waxed paper 11/4 inches larger than the tar pan, crush it into a ball, open it and put it inside the pastry so the liner comes up the sides.

Fill the pan to the rim with rice or pie weights, then press gently so they rest against the sides of the pan. Bake for 12 to 15 minutes. Remove the rice or pie weights and toss the liner. If the pastry base looks wet, bake for three to four minutes. When cooked, remove from the oven and cool in the pan. Reduce the oven temperature to 350 F.

Filling Ingredients:

1/3 cup unsalted butter, melted
Juice and finely grated rind of one lemon
1/3 cup light molasses
1 cup ground almonds
11/4 cups fresh bread crumbs
1 egg, beaten
2/3 cup sliced almonds, to decorate

Filling Directions:

To make the filling, combine all the filling ingredients expect the sliced almonds in a large bowl. Stir briskly until smooth. Spread into the pastry shell and sprinkle with the sliced almonds. Bake for 15 minutes, or until the mixture feels light to the touch. Remove from oven, leave in the tart pan and cool before serving.