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Method
1. Make the pastry using the
egg, flour and butter. Line a tart tin with two thirds of the pastry and
prick the base using a fork.
2. Preheat the oven to 190ºC and transfer the tin and remaining pastry(covered
in grease proof paper) to the fridge for about 30 minutes.
3. Add the golden syrup, breadcrumbs, ginger, lemon rind and juice to
a mixing bowl and mix together.
4. Then allow the mixture to thicken before adding it to the tart tin.
5. Roll out the remaining pastry and cut into 1cm wide strips. Arrange
these strips over the tart to form a lattice. Brush the ends of the strips
with a little milk and attach to the pastry rim.
6. Brush the remaining strips with milk and transfer to the oven and bake
for 30 minutes. Serve hot or cold with cream.
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