This is an easy recipe, traditionally baked for St Martin’s feast on the 11th of November, however it can be served all year during tea time. Sliced into small cubes and packed in a box it would be an ideal gift for your host.

Makes a dish of 16cm x 28cm

Preparation and Cooking time: Approx 55 minutes

Lamb Brand Self-Raising Flour 150g

Lamb Brand Castor Sugar 50g

Lamb Brand Hazelnuts 200g

Lamb Brand Walnuts 200g

Lamb Brand Golden Raisins 75g

Lamb Brand Candied Peel 50g

Turvasa Figs Garland 130g, chopped

Persian Palm Dates 130g

Eggs 3, yolk and whites seperate

Milk 3 tbsp

Oil Spray

Preheat the oven on 180°C or Gas Mark 4. Spray a dish of about 16cm x 28cm.

In a bowl whisk the egg whites and 50g of Castor Sugar until peaks are formed. In another bowl mix the flour with the other ingredients except for the egg yolks and milk.

Mix well with a large metal spoon. Add the egg yolks to the mixture and mix well. Add the flour mixture to the beaten egg whites and sugar, mix well and fold with a large metal spoon. Add the milk and keep on mixing.

Lay the mixture in a dish and cook for about 30 minutes. Check that the nuts at the top take that golden shade but make sure they do not burn. Remove the tart from the oven and let it cool before serving.