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Ingredients
25 g (1 oz) butter
500 g (18 oz) ready-made sweet pastry
400 g (14 oz) golden syrup
125 g (4 oz) fresh breadcrumbs
2 eggs, lightly beaten
Finely grated zest and juice of 1 lemon
Whipped cream to serve
Preheat oven to 180C, 350F or gas mark 4 and butter a 35 cm (14 in) ovenproof tart tin.
Roll out the pastry on a floured surface until very thin and, using the tart tin as a template, cut around the dish, allowing enough to go up the sides of the tin. Place the disc of pastry in the bottom of the dish and up over the sides. Prick the base with a fork and bake for 10-12 minutes until lightly golden. Remove from oven and lower temperature to 140C, 275F or gas mark 1.
In a bowl, mix syrup, breadcrumbs, eggs, lemon juice and zest. Once combined, spoon into the pastry case and bake for between 50-60 minutes.
Trim off the edges of the pastry and cut the tart into portions. Allow to cool slightly before serving. This tart is best eaten warm with a spoonful of whipped cream.
(Serves 10)
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