Coffee Nut Tart

Coffee Nut Tart

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Servings: 4
Calories: 617


  • 7 oz shortcrust pastry
  • 2 level tbsp apricot jam
  • 1/3 cup butter
  • 1/3 cup caster sugar superfine granulated
  • 1 egg beaten
  • 1 1/2 oz walnuts finely chopped
  • 1/4 lb self raising self rising flour
  • 4 tsp liquid coffee essence
  • 1/4 pt soured cream


  • Roll out the pastry and use to line a 20-cm (8-inch) plain or fluted flan ring placed on a baking sheet. Spread the pastry base with apricot jam.
  • Cream the butter and sugar together until pale and fluffy. Beat in the egg, a little at a time, beating well after each addition.
  • Add the walnuts. Fold in the flour alternately with the coffee essence. Spoon into the pastry case and smooth the top with a knife.
  • Bake in the oven at 200°C (400°F) mark 6 for 20 minutes. Reduce the oven temperature to 170°C (325°F) mark 3 and bake for a further 25-30 minutes until firm.
  • Cover the top with soured cream, then return to the oven and cook for a further 2 minutes.
Calories: 617 kcal
Carbohydrates: 72 g
Protein: 11 g
Fat: 33g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 97 mg
Sodium: 419 mg
Potassium: 184 mg
Fiber: 2 g
Sugar: 22 g
Vitamin A: 740 IU
Vitamin C: 1 mg
Calcium: 66 mg
Iron: 2 mg
Dishes Desserts, Tarts
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