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Makes one 12inch tart

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Serves 4

1 pk good puff pastry

2 large onions

3 sprigs of thyme

1 sprig of rosemary

400ml double cream

4 egg yolks

3 whole eggs

Pinch of nutmeg

Salt & pepper

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Method

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Roll out your puff pastry and line your tart ring.

Line with grease proof paper and fill with baking beans to prevent the pastry from rising.

Bake the tart at 160C or gas mark 3 for 35 minutes then leave to cool for another 35 minutes.

Remove paper and beans when cool and leave to aside.

Slice onions and chop the thyme and rosemary, place into a large pan and cook with a little butter and vegetable oil until golden.

Season well and add the nutmeg, leave to cool.

Crack all the eggs and mix with the cream, pour over the cool onion mix then transfer into the baked tart case.

Place the tart into the oven again at 160C and bake for 25 to 35 minutes.

听

听

Makes one 12 inch tart

Serves 6-8听

110g chopped dates

50g golden raisins

50g chopped pecan nuts

300ml water

175g sugar

175g flour

1 tsp bi carbe

1 tsp vanilla essence

2 whole eggs

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Method

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Heat the water and pour over the dates and raisins, leave to soak for 30minutes.

Mix the sugar and soft butter until pale and fluffy, fold in the flour and bi carbe, then the eggs, nuts and vanilla essence.

Lastly fold in the soaked fruit with the left over liquid.

Pour the mix into your lined tart case and bake at 160C/gas 3 for 45 minutes.

Check the centre of the tart with a small knife, if it comes out clean you're laughing if not give the tart another 10 minutes.

Serve warm with pouring cream or a big scoop of icecream.

听

听