Ingredients
- • 450g golden syrup
- • 75g white breadcrumbs
- • 1/4 tsp ground ginger
- • 2 tsp lemon juice
- • Finely grated rind of 1 lemon
- • 225g plain white flour
- • 100g butter
- • 1 egg(s)
Instructions
- Make the pastry using the egg, flour and butter. Line a tart tin with two thirds of the pastry and prick the base using a fork.
- Preheat the oven to 190ºC and transfer the tin and remaining pastry(covered in grease proof paper) to the fridge for about 30 minutes.
- Add the golden syrup, breadcrumbs, ginger, lemon rind and juice to a mixing bowl and mix together.
- Then allow the mixture to thicken before adding it to the tart tin.
- Roll out the remaining pastry and cut into 1cm wide strips. Arrange these strips over the tart to form a lattice. Brush the ends of the strips with a little milk and attach to the pastry rim.
- Brush the remaining strips with milk and transfer to the oven and bake for 30 minutes. Serve hot or cold with cream.
