Fudge and nuts - a fantastic flavour combo in this easy-to-make tart.

Ingredients

• 1 sheet frozen pre-rolled sweet short pastry, defrosted
• 2½ cups mixed nuts
• 125 grams butter
• ¾ cup brown sugar
• ½ cup cream
• grated rind of 1 lemon or orange
• 2 tablespoons lemon juice
• 2 eggs, beaten
• ½ cup flour
• 1-2 tablespoons apricot jam, optional

Method

1. Preheat the oven to 190ºC.
2. Use the pastry to line the base and sides of a 34x10cm oblong slice tin. You will need to cut and join the pastry to fit. Alternatively, use a 20cm or 23cm square cake tin.
3. Prick the pastry base well with a fork. Line the pastry with baking paper and fill with baking blind material, such as ceramic beans or dried beans.
4. Bake blind in the preheated oven for 12-15 minutes or until the pastry begins to brown a little on the edges. Remove from the oven.
5. Remove the baking blind material and reutrn pastry shell to the oven for a further 2-3 minutes or until cooked.
6. Roast the nuts in the oven for about 8-10 minutes or until they are beginning to brown. Cool and chop roughly.
7. Melt the butter and brown sugar in a saucepan. Add the nuts, cream, lemon or orange rind and lemon juice. Remove from the heat and cool for 2-3 minutes.
8. Beat in the eggs and sifted flour. Pour into the prepared pastry-lined tin.
9. Bake in the preheated oven for 30 minutes or until the filling is set.
10. Brush with apricot jam, if using, while still hot. Allow to cool before cutting into slices to serve.

Cooks Tips

- Always cool nuts after roasting and before chopping or processing. If they are too warm, the oil in the nuts will turn them into a paste not a powder. Nuts can be roasted and frozen for later use if wished. - Remember to keep nuts in the freezer. Nuts are high in oil content and will go rancid if left in a warm pantry. - Use a mix of nuts such as Brazil nuts, almonds, hazelnuts, walnuts, becans and pistachio nuts.