Ingredients (makes a deep 8″ or shallow 10″ tart):
- 1 pack of shortcrust pastry
- 450g of golden syrup
- 85g of fresh breadcrumbs
- 1 teaspoon of ground ginger
- 1 lemon
Start by pre-heating the oven to around 200 degrees C and preparing the pastry.
On a lightly floured surface, roll out the pastry to 3-4mm thick and drape it over your tart tray. Make sure you push the pastry into the corners and ensure it’s a tight fit in the tray. Prick the base of the pastry lightly with a fork several times. Use a knife to cut off all the excess pastry from around the edge of the tray; you’ll need this for the lattice. Line the pastry with baking paper and fill it well with baking or dried butter beans. Blind bake in the oven for 10 minutes or so, until the edges are starting to brown. Take it out of the oven and remove baking paper with beans on and return to the oven for a further 10 minutes until the whole pastry is lightly golden. Once done, remove it from the oven and allow to cool while you make the filling.
To make the filling, gently heat the golden syrup up in a pan being careful not to boil it. Once hot, add the breadcrumbs, ginger and the juice and zest of the lemon. Stir thoroughly to ensure the mixture is consistent. If the mixture is a little too runny, add some more breadcrumbs and if it’s too dry, add some more syrup.
Allow to cool slightly and then pour the mixture into the pastry up to about 1-2mm from the top. Roll out the remaining pastry and cut into strips. Take one strip at a time and make a lattice across the top of the tart. Pinch the ends of the strips into the pastry and give it all a gentle pat down.
Reduce the temperature of the oven to 180 degrees C and bake the tart for 25-30 minutes until the pastry lattice is golden brown and the filling is set. If the pastry lattice looks like it’s burning, cover the tart with tin foil for the remainder of the cooking time.
Once cooked, remove from the oven and allow to cool for five minutes before serving up with some cream or ice-cream. Enjoy!
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