Ingredients:
6 oz shortcrust pastry
8 oz golden syrup
Finely grated rind and juice of 1 lemon
3 oz fresh breadcrumbs
beaten egg, to glaze
Serves 4-6
Method:
Roll out the pastry on a floured surface and use to line
an (8 inch) fluted flan dish.
Reserve the trimmings.
Chill for 30 minutes.
Bake blind at: 375°F for 15 - 20 mins.
Meanwhile, to make the filling:
Warm the golden syrup in a
saucepan with the lemon rind and juice.
Sprinkle the breadcrumbs evenly over the base of the pastry case,
then slowly pour in the syrup.
Lattice strips:
Make strips from the reserved pastry trimmings and place these over the tart in a lattice pattern,
brushing the ends with water to stick them to the pastry case.
Glaze with a little egg.
Bake in the oven at: 375°F for about 20-25 minutes,
until the filling is just set.