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Ingredients
- For the pastry
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225g plain flour, plus extra for dusting
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110g butter, chilled, diced
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1 medium free-range egg, lightly beaten
- For the filling
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450g golden syrup
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85g fresh breadcrumbs
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generous pinch ground ginger
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1 lemon, zest, finely grated and 2 tbsp of the juice
- To serve
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Method
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In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
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Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
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Use the dough to line a 23cm loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
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Preheat the oven to 190C/Gas 5.
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Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
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For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.
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