8 oz Plain flour
1 Pinches salt
5 oz Unsalted butter; diced
4 ts Caster sugar
4 tb Iced water
2 Egg yolks
1 md Tin golden syrup
Grated zest and juice of 1
16 Heaped tbsp fresh
1 tb Freshly grated and pulped
Sift the flour and salt into a bowl and work in the butter with your
fingertips until the mixture resembles fine breadcrumbs. Stir in the caster
sugar. Mix 3 tablespoons of iced water and the egg yolks together, and then
stir into the pastry mixture. Mix to a firm dough, adding more water if
necessary, but don’t get the mix too ‘wet’.
Roll out the pastry 1/4 inch thick and use to line a greased, floured 10
inch pie dish. Prick the pastry lightly, taking care not to puncture the
base right through.
For the filling, warm the syrup to a flowing consistency and add the lemon
zest and juice and the breadcrumbs with the ginger. Pour into the pastry
case and bake in a preheated oven at 180C/350F/gas 4 for about 30-40
minutes, until the pastry edge is almost browned. The filling will go quite
chewy if left until completely cold so ensure that you serve this tart on
the warm side. Traditionally it is enjoyed with custard.