Categories: March

Ingredients

• 225g plain flour, plus extra for dusting
• 50g golden icing sugar
• 125g unsalted butter, chilled and cubed, plus extra for greasing
• 1 medium egg
• 400ml golden syrup
• 100g fresh white breadcrumbs
• grated zest and juice of 2 lemons

Directions

1. Put the flour and icing sugar in a food processor and whizz to combine. Add the butter and whizz until the mixture resembles fine breadcrumbs. Add the egg and whizz again until it comes together to form a smooth ball. Cover with cling film and chill for 30 minutes.

2. Preheat the oven to 160˚C/fan 140˚C/gas 3.

3. Roll out the pastry on a lightly floured work surface and use most of it to line a greased 23cm loose-bottomed fluted tart tin. Roll out the remaining pastry into a long piece. Cut into thin strips with a crinkle pastry cutter or a knife.

4. Put the golden syrup in a pan over a low heat to warm through. Add the remaining ingredients, then stir to combine. Pour the mixture into the tart shell and decorate with a lattice of pastry. Bake for 40-50 minutes, or until the filling has set. Put aside to cool for 10 minutes, then slice and serve with cream.

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