fudge nut tranche

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Cooking receipe to make fudge nut tranche under category Aga Recipes. You may find some video clips related to this receipe below.

fudge nut tranche

Pastry:

4 oz/100g butter

6 oxl175g plain flour

1 oz/25g caster sugar 23 tbsp water

Filling:

100g butter

1l00g skinned hazelnuts

100g pecan nuts

75g soft brown sugar

150ml double cream

rind and juice of 1 lemon

1 egg beaten

175g mixed whole nuts eg brazils walnuts hazelnuts

2 tbsp warm apricot jam

Rub butter into flour and stir in the sugar. Bind together with 2 to 3 tbsp of water. Roll dough to line a 340 x 110mm tranche tin.

Toast the hazelnuts and pecans until lightly browned on a baking tray towards the top of the roasting oven.

Cool and chop roughly.

Cream the butter and sugar stir in chopped nuts the finely grated lemon rind 2 tbsp of the lemon juice and the beaten egg.

Beat in the cream.

Pour into the flan case and arrange whole nuts on top.

Bake on the floor of the roasting ovenfor 25 to 30 minutes until set.

Brush flan evenly with warm apricot jam.

An ideal winter pudding for nut lovers this flan is made in a tranche tin. It is easy to slice making it particularly useful for the buffet table.

Serves 6

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