Name: Lemon syrup tart
Cook time: 20 min
Total time: 20 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 270.00 ml flour cake; salt just a pinch; 80.00 ml butter or margarine, cold; 70.00 ml water iced; 160.00 ml golden syrup; 500.00 ml breadcrumbs white, fresh; 2.00 lemons grated peel; 30.00 ml lemon juice fresh

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Ingredients (8)

DOUGH

270.00 ml	flour — cake
	salt — just a pinch
80.00 ml	butter — or margarine, cold
70.00 ml	water — iced

FILLING

160.00 ml	golden syrup
500.00 ml	breadcrumbs — white, fresh
2.00	lemons — grated peel
30.00 ml	lemon juice — fresh

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Method:

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.