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Greek Tart With A Lemony Syrup Sauce

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CATEGORY CUISINE TAG YIELD
Grains Greek Jenny 8 Servings

INGREDIENTS

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
2 Lemons, juice of
1/2 Lemon, rind of
2 Dsp honey
30 g Soft brown sugar
1 Stick cinnamon

INSTRUCTIONS

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 http://www.cfn.co.uk/  Posted to
Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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