275g essential Waitrose plain flour
2tbsp icing sugar
140g butter, diced
3-4 tablespoons of water
For that filling:
350g golden syrup
50g unsalted butter, melted
3 tablespoons of double cream
1 large egg
Pinch of salt
125g day old white-colored breadcrumbs
Finely grated zest of just one lemon
Method
1. Result in the pastry by mixing the flour and icing sugar together. Add some butter and rub in before the mixture resembles fine breadcrumbs. Operate in sufficient water to create the pastry together. Lightly knead right into a ball. Wrap in cling film and then leave to relax within the fridge when you result in the filling.
2. Preheat the oven to 200C, gas mark 6. Unveil sixty-six per cent from the pastry to 5mm thick. Line a 21cm diameter, 3cm deep round cake tin departing excess pastry hanging within the edge. Prick the bottom having a fork and then leave to relax within the fridge.
3. Unveil the rest of the pastry and reduce 12-14 lengthy strips about 1cm wide. On the board engrossed in parchment, make use of the pastry strips to produce a lattice with 6-7 strips going each way, passing them under and also over one another.
4. Place the syrup right into a saucepan and warm lightly on the low heat to really make it more liquid. Remove heat and stir within the melted butter. Beat the cream using the egg and blend in to the syrup. Add some salt, breadcrumbs and lemon zest and stir till combined. Pour in to the pastry situation.
5. Dampen the rim from the tart with water then invert the lattice in the paper to the tart. Press the ends from the strips towards the pastry rim to secure. Trim the perimeters of pastry to neaten.
6. Bake for twenty five minutes therefore the pastry starts to colour then lessen the heat to 180C, gas mark 4 and prepare for 25-25 minutes many the filling is risen and also the pastry is golden brown. Remove in the oven and then leave to awesome completely within the tin. Slice and serve with clotted cream.
Paul Hollywood