FOR THE PASTRY
140g plain flour
30g icing sugar
1 egg, separated
FOR THE FILLING
600g golden syrup
Lemon, finely grated zest
150g marmalade or jam
Crème fraîche or cream
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.
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.
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.
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).
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.
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.
Spread the marmalade or jam on the base of the tart. Pour in the breadcrumb mix and smooth over
Bake for 30-40 minutes, or until golden and firm-ish to the touch. Serve with crème fraîche or cream.