Abewsha
05-02-2012, 11:01 PM
http://i48.tinypic.com/zlvvxk.jpg
Ingredients
For the pastry
225g/8oz plain flour, plus extra for dusting
110g/4oz butter, chilled, diced
1 medium free-range egg, lightly beaten
For the filling
450g/1lb golden syrup
85g/3oz fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated and 2 tbsp of the juice
To serve
clotted cream or double cream
Preparation method
In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
Technique: Rubbing in
Watch technique
0:46 mins
Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
Technique: Kneading bread
Watch technique
2:35 mins
Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
Preheat the oven to 190C/375F/Gas 5.
Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.
Ingredients
For the pastry
225g/8oz plain flour, plus extra for dusting
110g/4oz butter, chilled, diced
1 medium free-range egg, lightly beaten
For the filling
450g/1lb golden syrup
85g/3oz fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated and 2 tbsp of the juice
To serve
clotted cream or double cream
Preparation method
In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
Technique: Rubbing in
Watch technique
0:46 mins
Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
Technique: Kneading bread
Watch technique
2:35 mins
Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
Preheat the oven to 190C/375F/Gas 5.
Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.