Toasted pine nut tart with clementine syrup

This rich tart with a delicate flavour from the pine nuts always makes for a splendid dessert.

Serves 8-10 • Ready in 45 mins, plus chilling

60g unsalted butter 150g caster sugar 2 eggs 200g pine nuts, toasted, with 1tbsp reserved 1tbsp plain flour Zest of 1 lemon and 1 orange 375g sweet shortcrust pastry Icing sugar

For the clementine syrup: 100g caster sugar 3 clementines, thinly sliced

You will need: 20cm tart tin, with removable base, lightly oiled

1 In a food processor, whizz the butter and sugar together until it forms a paste. Add the eggs, whizz again, then the pine nuts (apart from the tbsp), flour and zest and whizz until you have a coarse mixture. Chill for 20 mins.

2 Roll out the pastry in a circle to twice the size of the tart tin and lay it over, draping the excess over the sides. Spoon the pine nut mixture into the middle, and fold the excess over in on itself until you have a circular parcel.

3 Chill the tart for 30 mins and scatter over the reserved pine nuts. Preheat the oven to 190C/Gas 5 and bake for 30-35 mins, until the tart is golden. Allow to return to room temperature, dust with icing sugar and serve.

4 Meanwhile, make the syrup. Combine the caster sugar with 100ml water in a pan, heat gently until the sugar melts, then add the clementines and simmer for 10-15 mins, or until the clementines are sticky and you have a pale orange syrup. If you reduce it too much, just add more water. When the tart is cool, serve with the hot syrup to spoon over. Per serving: 624 cals, 39g fat, 11g sat fat, 57g carbs