Categories: January

Ingredients

• 250g fresh white breadcrumbs
• 650g golden syrup
• finely grated zest and juice of 2 lemons
• 175g butter, at room temperature
• 75g golden caster sugar
• 1 egg, beaten
• 75g ground almonds
• 250g plain white flour, plus extra for dusting

Directions

1. Make the pastry. In a large bowl using an electric hand whisk, or in a mixer, cream together the butter and sugar until pale. Gradually whisk in the egg, then fold in the almonds and flour. A light touch is vital here. It will be a soft pastry, so chill for at least 1 hour, the longer the better.

2. On a floured surface, roll out the pastry thinly and use to line a deep, 22-23cm fluted, loose-bottomed tart case. Chill for 1 hour.

3. Preheat the oven to 190˚C/fan 170˚C/gas 5. Place the tart case on a large baking tray and line with baking paper and baking beans. Blind-bake for 15 minutes. Carefully remove the paper and beans and set the case aside.

4. Make the filling. Mix the breadcrumbs, golden syrup and lemon zest in a large bowl to give a soft, flowing mixture. Tip into the tart case and bake for 50-55 minutes or until the filling is set and golden. Set aside for 10-15 minutes, then remove from the tin. Eat warm, but it’s also wonderful cold. Serve with thick cream.

Email to a friend | Print this recipe | Back