Yield: 8 servings
|4 \N||Sheets filo pastry|
|1 \N||Dsp honey|
|1 \N||Pinches cinnamon|
|2 \N||Dsp lemon juice|
|2 \N||Dsp sherry|
|2 \N||Lemons; juice of|
|½ \N||Lemon; rind of|
|2 \N||Dsp honey|
|30 grams||Soft brown sugar|
|1 \N||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
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