4 Sheets filo pastry
1 Dsp honey
15 g Butter
225 g Sultanas
55 g Hazelnuts
1 Pinches cinnamon
2 Dsp lemon juice
2 Dsp sherry
-SAUCE-
2 Lemons; juice of
1/2 Lemon; rind of
2 Dsp honey
30 g Soft brown sugar
1 Stick cinnamon
Preheat oven to 200C/400F/gas 6.
Layer the pastry sheets onto a flat board and brush each with melted
butter. Arrange the sheets in a lightly greased 6-7 inch cake tin, and
ensure the edges overhang the rim of the tin, as they will be used to cover
the filling.
Prepare the filling by melting the honey and butter together in a saucepan.
Add the sultanas, hazelnuts, cinnamon, lemon and sherry. Stir well and
leave to infuse for 10 minutes before spooning into the filo pastry case.
Carefully fold the overhanging edges of pastry over the filling, brush with
melted butter and bake in the oven for 8-10 minutes.
To make the sauce, put the honey, lemon juice, peel and cinnamon stick into
a saucepan and heat gently. Cook for 5 minutes until bubbling and slightly
thickened. Remove the cinnamon stick, and serve drizzled over the fruit
tart.
Carlton Food Network
Yields
8 servings