Method
First result in the short crust pastry: appraise the flour right into a large bowl and rub within the butter together with your fingertips before the mixture resembles fine breadcrumbs (alternatively, you can do this inside a mixer). Add around three tablespoons cold water and blend to some firm dough, wrap in cling film and chill within the fridge for around twenty minutes.
Preheat the oven to 200C/400F/Gas 6 and set huge baking tray within the oven to warm up. Grease an in-depth 18cm/7in loose-bottomed fluted flan tin with butter.
Remove about 150g/5oz of pastry in the primary ball and hang aside for that lattice top.
Roll all of those other pastry out thinly on the gently floured work surface and line the prepared flan tin using the pastry.
Prick the bottom having a fork, to prevent the bottom rising up during baking.
Put the reserved pastry for that lattice top on cling film and unveil thinly. Egg wash the pastry and hang aside to relax within the fridge (the cling film causes it to be simpler to move around). Don't reduce strips at this time. Don't egg wash the strips after they take presctiption the tart because it will drip in to the treacle mixture.
To help make the filling, heat the syrup lightly inside a large pan but don't boil.
Once melted, add some breadcrumbs, fresh lemon juice and zest towards the syrup. (You can include less lemon should you prefer less citrus taste.) When the mixture looks runny, give a couple of more breadcrumbs.
Pour the syrup mixture in to the lined tin and level the top.
Take away the reserved pastry in the fridge and reduce lengthy strips, 1cm/in wide. Make certain they all are more than the perimeters from the tart tin.
Egg wash the advantage from the pastry within the tin, and start making the woven lounging lattice pattern within the mixture, leave the strips hanging within the fringe of the tin.
When the lattice is within place, make use of the tin edge to chop from the strips by pressing lower together with your hands, developing a neat finish.
Bake around the pre-heated baking tray within the hot oven for around ten minutes before the pastry has began to colour, after which lessen the oven temperature to 180C/350F/Gas 4. If at this time the lattice appears to become getting darker and uneven brown, cover the tart with aluminum foil.
Bake for any further 25-half an hour before the pastry is golden-brown and also the filling set.
Take away the tart in the oven and then leave to set within the tin. Serve warm or cold.
Recipe Tips
The breadcrumbs have to be fine fresh breadcrumbs, the larger those are the lumpier the feel and consistency is going to be, and also the mixture burns upOrcapture slightly when cooking.
