Ingredients
FOR THE PASTRY
140g plain flour
30g icing sugar
75g butter
1 egg, separated
FOR THE FILLING
600g golden syrup
50g butter
200g breadcrumbs
Lemon, finely grated zest
150g marmalade or jam
TO SERVE
Crème fraîche or cream
METHOD
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.
