Lemon syrup tart

Recipe from: 6/10/1999 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 270
    cake flour
  • pinch of salt
  • 80
    cold butter or margarine
  • 70
    iced water
  • 160
    golden syrup
  • 500
    soft white breadcrumbs
  • 2
    grated peel of lemons
  • 30
    fresh lemon juice


Sift the cake flour and salt together in a mixing bowl. Grate the butter and rub in. Add enough iced water to make a firm dough (mix by hand), cover and allow to rest for 15 minutes. Preheat the oven to 220 ºC and spray a 20 cm loose-bottomed flan tin with non-stick cooking spray or grease lightly with butter. Roll out two thirds of the dough onto a floured surface and line the flan tin with it. Prick the crust and cool. Pour the syrup over the crumbs and add the lemon peel and juice. Spoon over the dough. Roll out the remaining dough thinly and cut into 10 cm-long strips, each about 1 cm wide. Moisten the ends of the dough and press down around the edges to the base. Turn to form a spiral and press on the other side of the base. Repeat with the remaining dough strips to make a lattice shape. Bake for about 20 minutes until the dough is golden brown and cooked. Makes 1 small tart.

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