Walnut and syrup tart

Serves 6-8 For the pastry

50g butter at room temperature, plus extra for greasing

50g icing sugar

1 egg, beaten

150g plain flour, plus extra for dusting

2 tbsp double cream For the filling

110g walnuts, finely chopped, plus approximately

20 extra halves for the topping

225g golden syrup

2 eggs zest and juice of

1 lemon

300ml double cream

2 eating apples, cored, peeled and finely chopped

2 tbsp marmalade

110g breadcrumbs For the pastry: In a large bowl, cream the butter and sugar, and add the egg a little at a time. Gradually incorporate the flour and cream until the pastry comes together. Wrap in cling film and leave to chill for 1 hr. Meanwhile, preheat the oven to 190°C/gas mark 5 and grease a 24cm loose-bottomed, deep flan tin. On a well-floured surface, roll out the pastry into a generous circle, larger than the flan tin. Fit the pastry dough in the tin, with the excess hanging over the sides. Line with greaseproof paper and baking beans, then bake blind for 15 mins. Remove the paper and beans, taking care as they will be very hot, and return the pastry to the oven for 5 mins. Reduce the heat to 170°C/gas mark 3. For the filling: In a bowl, mix all the filling ingredients together well. Trim off the surplus pastry from the flan and place the tin on a baking tray. Carefully fill the flan and place the walnut halves on top. Bake for approximately 40 mins until firm and golden. Leave to cool before serving.