INGREDIENTS

METHOD

Yield: 1, 9″ pie crust

Make the Pâte Sucrée.

400g/14oz golden syrup*
150g/5½oz fine fresh white breadcrumbs
2 lemons, zest and juice
1 free-range egg, beaten, to use as egg wash.

TIPS

*Available on Amazon or at Talin.

STEP 1

Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep pie/tart tin with butter.

Roll the pastry out thinly on a lightly floured work surface and line the prepared tin with the pastry.

Prick the base with a fork, to stop the base rising up during baking. Pop in fridge while you make the filling.

STEP 2

To make the filling, heat the syrup gently in a large pan but do not boil.

Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Pour the syrup mixture into the lined tin and level the surface.

STEP 3

Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/160C Fan/Gas 4. If at this stage the crust seems to be getting too dark brown, cover the tart with tin foil.

Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold.