Pastry (for 2 tarts) 

• 175 g (6 1/4 oz) unsalted butter, at room temperature 
• 115 g (1/2 cup) caster sugar 
• 1 egg 
• 3 teaspoons oil 
• 2 1/2 cups (375 g) plain flour 
• 1 teaspoon baking powder 
• pinch of salt 

Topping 

• 125 g unsalted butter 
• 110 g (1/2 cup, firmly packed) brown sugar 
• 2 tablespoons honey 
• 1/2 teaspoon vanilla extract 
• 1/4 cup cream 
• 375 g mixed salted roasted nuts  
• (or our favourites macadamia and almonds) 

METHOD:

1. Preheat the oven to 160C. 
2. Line a 28 x 17 cm baking tray/lamington tin with a small lip or edge.  
3. To make the pastry, beat the butter and sugar until pale and creamy. Add the egg and oil and beat until well combined. 
4. Sift together the flour, baking powder and salt and, with a spatula, fold into the mixture until it comes together into a ball. Divide the mixture in half. Take one half, wrap well and freeze for a rainy day. Take the other half and press the pastry onto the base and sides of the prepared tray. 
5. Prick all over with a fork and bake for 25 minutes or until golden and cooked through. 
6. While it is in the oven, make the topping. 
7. Combine the butter, brown sugar, honey, vanilla and milk or cream in a medium saucepan. Stir and bring to the boil over a medium heat. Simmer for five minutes, stirring continuously. Add the nuts and stir, simmering for a few minutes until they are well coated. 
8. As soon as the pastry comes out of the oven, pour the nut mixture onto it. Return the tart to the oven to bake for a further 20 minutes or until deep golden. 
9. Allow to cool. 
10. Remove from the tin and cut into squares to serve.

Serves 10. 

This recipe was created by Lisa from Monday Morning Cooking Club in celebration of Rosh Hashana! Check out their instagram here.

This is a tweaked version of the original recipe from our most recent book, Now for Something Sweet, from the kitchen of Nadine Levin. The pastry component is enough for two tarts, one to use here and the other to freeze for a rainy day.