6 oz shortcrust pastry
8 oz golden syrup
finely grated rind and juice of 1 lemon
3 oz fresh breadcrumbs
beaten egg, to glaze
Roll out the pastry on a floured surface and use to line an (8 inch) fluted flan dish.
Reserve trimmings.
Chill for 30 minutes.
Bake blind at: 375°F for 15 - 20 mins.
Meanwhile, to make the filling, warm the golden syrup in a saucepan with the lemon rind and juice. Sprinkle the breadcrumbs evenly over the base of the pastry case, then slowly pour in the syrup. Make strips from the reserved pastry trimmings and place these over the tart in a lattice pattern. Brush the ends with water to stick them to the pastry case. Glaze with a little egg. Bake in the oven at: 375°F for about 20-25 minutes until the filling is just set.
