Jeremy, from Oxford, North Canterbury...
This was one of the few dishes that I remember from my boarding school days in England during World War ll that I enjoyed. It is delicious served with either cream or ice-cream or both but is not recommended for those watching their waste-lines. However, as a treat once in while it is the 'best ever', so I am told!
- For the short crust pastry:
- 150 gms. plain flour
- 50 gms. self-raising flour
- Pinch of salt
- 100 gms. softened butter
- 85 mls. ice-cold water
- For the filling:
- 9 Tbsp. golden syrup
- 9 Tbsp. fresh white bread crumbs
- grated rind of 1 lemon (and juice lemon to taste)
- (Egg for glazing - optional)
- 1. Roll out the pastry and use to line a 16 cm. pie plate. Save the left- over pastry for the lattice strips. Prick the bottom of the pie with a fork. It is a good idea to put the pie shell in the fridge while making the filling to prevent shrinkage when cooking.
- 2. Warm the syrup over a gentle heat and add the bread crumbs and grated lemon rind. Mix well and spoon into the pastry case. (The amounts given above are quite flexible depending on what thickness you want the filling to be. However, the mixture should be fairly dry. Also the sweetness depends on the amount of lemon juice added to the filling.)
- 3. Roll out the remaining pastry and cut into strips; use these to create a twisted, lattice design of your choice on the top of the tart.
- 4. When the lattice strips are in place, decorate the sides of the plate with a fork, being sure to press the ends of the lattice well in. (I brush them with a little cold water to make sure they stick.)
- If you want a golden crust, brush the pastry with a little beaten egg and bake in the oven at 190C for 25-30 minutes until the pastry is crisp and golden.
|Serves||Cooking Time||Prep Time|
|6-8||25-30 minutes||30-49 minutes|