Ingredients for the pastry
250g plain flour
130g unsalted butter, chilled and diced
egg, to glaze
For the filling
400g golden syrup
150g white breadcrumbs
zest and juice of 2 lemons
1. To make the pastry, put the flour in a mixing bowl. Add the butter and rub in using your fingertips until it resembles fine breadcrumbs. Mix in enough icy water to bring the ingredients together and make a dough. Wrap in cling film and chill for 20 minutes.
2. Cut off 150g of the chilled pastry, chill and set aside for the lattice. Roll out the rest of the pastry and line a 18cm flan tin. Prick the base of the pastry lined case with a fork.
3. To make the filling, gently warm up the syrup in a large pan until runny. Remove from the heat and stir in the breadcrumbs and lemon zest and juice. Leave to cool then pour into the pastry case.
4. Preheat the oven to 180. Roll out the pastry into a large rectangle and cut into strips. Make a woven lattice over the filling. Trim the edges of the strips and press onto the rim. Brush with beaten egg. Bake for 10 minutes then reduce the heat to 160 and bake for a further 30 minutes. Leave to cool.
|It was very sunny when I took the photo so it looks paler than it was!|
Wasn't very thorough glazing the tart with egg so it came out a bit patchy. Had never made this before so was very pleased it went so well! Need to make my lattice a bit neater for next time though... X Bo