Lemony Nut Tranche

1. To make the pastry, rub the butter into the flour. Stir in the egg yolk and sufficient water to bind.
2. Chill, then roll out to line a 12cm x 35cm oblong tranche tin.
3. Heat the oven to 180°C, gas 4. Prick the base, line with greaseproof paper and beans and bake for 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes.
4. Meanwhile, whisk the eggs until frothy and stir in the lemon juice and zest.
5. Slowly bring the sugar and syrup to the boil and boil for 3 minutes. Stir in the butter. Allow to cool slightly.
6. Pour onto the egg mixture and stir well.
7. Arrange the pecans, almonds and hazelnuts in the pastry case. Pour over the egg mixture and return to the oven for 30 minutes or until firm to the touch.

Tips

• Serve with whipped cream or a scoop of vanilla ice cream.