Butterscotch nut tartlets

Method

1. Roll the pastry out thinly, use it to line eight 9cm tartlet tins, and set aside to rest for half an hour.

2. Preheat the oven to 180C/gas 4. Prick the bases of the tartlets with a fork. Line each tart case with greaseproof paper and weigh down with baking beans. Bake for 12 minutes, then remove beans and paper and return to the oven to dry out for a further 7-10 minutes. Set aside to cool but leave the oven switched on.

3. For the filling: heat the butter gently with the sugar in a medium saucepan, stirring constantly as you bring the mixture bring up to the boil. Add the cream, then the flour and beat well until evenly mixed.

4. Stir in the nuts and bring back up to the boil. Spoon the mixture immediately into the pastry cases and return to the oven for 10 minutes.

5. Leave the cooked tarts to cool and serve warm or at room temperature with whipped cream or vanilla ice cream.

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Ingredients

350g shortcrust pastry

For the filling

175g unsalted Butter
175g light muscovado sugar
60ml double cream
30g plain flour
110g macadamia nuts
60g Almonds, coarsely chopped
60g Pecans, coarsely chopped
60g Hazelnuts, coarsely chopped

To serve

whipped cream
vanilla ice cream

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