This British short crust tart gets a little spice in my version, helping to offset the heavy syrupy-filling.
- 240g Plain Flour
- 120g Butter
- 2 Eggs
- 20g Sugar
- 400g Golden Syrup
- 2 Tablespoons cinnamon
- 4 Tablespoons mixed spice
- 2 splashes of lemon juice
- 200g dry breadcrumbs/crustless blended lightly-toasted toast
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget
Stir together flour and sugar to prepare Dry ingredients. Mix Eggs and butter, until butter is softened to make Wet ingredients
Mix Dry and Wet ingredients until mixture forms a dry dough. If possible, refrigerate dough to give time for butter to firm up.
Grease/line a 30cm circular tray with greaseproof paper.
Roll out pastry into a large circle until it is around 1 cm thick.
Put pastry in tin and trim edges until it fits
Blind bake for 10 minutes at Gas Mark 5/180 degrees, with baking beans or weights in the tart if possible.
Heat syrup in a saucepan until syrup flows easier.
Add in other ingredients and slowly stir.
Leave for 10 minutes on the heat.
Add to tart whilst still hot and return to oven for 5 minutes