Serves 6
You will need a 10in diameter x 1in deep fluted tart tin
For the pastry:
- 250g (9oz) plain flour
- 110g (4oz) butter
- 25g (1oz) icing sugar
- 1 egg and 1 egg yolk
For the filling:
- 5 heaped tablespoons of golden syrup (350g)
- 110g (4oz) fresh white breadcrumbs
- Zest of 1 lemon
Q Preheat the oven to 180C (350F, Gas mark 4). Make the pastry by sifting the flour and icing sugar into a food processor. Add the butter and whizz for 10 seconds or until the mixture resembles breadcrumbs. Add the egg and egg yolk, blend until it comes together to form a ball. Refrigerate while you make the filling.
Warm the golden syrup. Finely grate the zest from the lemon and stir it into the syrup with the breadcrumbs. Line the flan tin with the prepared pastry and then pour in the filling. Bake in the oven for about 25 minutes or until golden brown. It should still feel slightly soft in the centre.
Cool the tart slightly and serve with whipped cream or custard.