140g plain flour

30g icing sugar

75g butter

1 egg, separated


600g golden syrup

50g butter

200g breadcrumbs

Lemon, finely grated zest

150g marmalade or jam


Crème fraîche or cream


Step 1

Put the flour, sugar, butter and a pinch of salt (omit if using salted butter) in a food processor. Blend to texture of fine breadcrumbs.

Step 2

Add egg yolk and mix. Tip into bowl and bring together by hand into a ball. If dry, add a splash of water or egg white. Squash into a thick disc, wrap in clingfilm and chill for at least 30 minutes.

Step 3

Roll out the pastry on a floured surface and line a 23cm tin, with some overhang (you can trim later). Chill for at least 30 minutes.

Step 4

Heat the oven to 160°C/fan oven 140°C/mark 3. Line the tart pastry shell with baking parchment and fill to the brim with baking beans (or use any dried beans from your cupboard).

Step 5

Cook for 20 minutes. Remove the paper and beans, and cook for another 10 minutes until golden brown. Set aside to cool. Once cool, cut off the pastry overhang.

Step 6

Heat oven to 170°C/fan oven 150°C/mark 3½. Heat syrup and butter in a pan until runny and add to breadcrumbs with lemon zest and a large pinch of salt. Fold together gently. Rest for 20 minutes.

Step 7

Spread the marmalade or jam on the base of the tart. Pour in the breadcrumb mix and smooth over

Step 8

Bake for 30-40 minutes, or until golden and firm-ish to the touch. Serve with crème fraîche or cream.