A variation on pecan pie, this delicious nutty tart is the ideal way to finish off leftover nuts after the Christmas festivities.
Serve it warm or cold, accompanied with whipped cream or vanilla ice cream.

Ingredients:
225g plain flour
200g butter
1 orange
350g-450g  Mixed Nuts in their shells or 175g Mixed Nut Kernels
3 medium eggs
85g  Light Brown Soft Sugar
1tbsp cornflour
100ml  Maple Syrup
5tbsp Golden Syrup
3tbsp  French Brandy

Instructions:
Rub together the flour and 115g of the butter until the mixture resembles fine breadcrumbs. Finely grate
the orange rind and stir into the pastry mixture with 3tbsp of the orange juice. Knead the mixture to form a stiff dough.
Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Chill well then bake blind in a preheated oven
at 200*C for 15-20 minutes.

Shell the nuts and, if wished, remove the brown skins by plunging the shelled nuts into boiling water for a few minutes then draining. When the kernels are cool enough to handle the brown skins should then simply rub off. Place the nuts in the flan case.
Beat together the eggs and sugar until light and fluffy. Melt the remaining butter. Cool a little and then beat into the egg mixture with the cornflour, maple and golden syrups and brandy.

Pour the mixture over the nuts and bake in the oven at 180*C  for 30-35 minutes or until the filling has risen and is golden.Leave to cool a little before removing from the tin. Serve dusted with icing sugar and decorated with fine strips of orange rind. 
Serves: 8