- 250 g flour
- 120 g butter, cubed
- 120 g icing sugar
- 2 free-range egg yolks
- 4 T water
- Icing sugar, for dusting (optional)
- For the filling:
- 450 ml golden syrup
- 85 g two-day-old breadcrumbs
- 1 t ground ginger
- 1/2 lemon, zested
- 2 T lemon juice
Preheat the oven to 180°C.
Place the flour in a large mixing bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Add the icing sugar, egg yolks and water and mix using a wooden spoon. Once all the ingredients are incorporated, knead the pastry on a clean, floured surface until it forms a ball. Cover in clingwrap and chill for 30 minutes.
Grease a 24 cm pie dish. Working on a clean, floured surface, roll out the pastry to a size slightly larger than the pie dish and place in the dish. Chill for a further 30 minutes.
Remove from the fridge, prick the pastry with a fork and cover with a sheet of wax paper and baking beans. If you don’t have baking beans, use raw rice or dried beans.
Bake blind for 10 to 15 minutes. Remove from the oven and remove the wax paper and baking beans.
To make the filling, mix the golden syrup, breadcrumbs, ground ginger, lemon zest and juice in a large mixing bowl.
Whisk well to combine, then pour into the prebaked tart shell. Bake for 30 minutes – the filling will set during the baking process and the pastry will become crisp and golden.
Serve the tart at room temperature or cold with a dusting of icing sugar.
Cook’s note: Blind-baking the pastry ensures that the pastry is properly cooked. If you do not blind-bake the pastry, there is a risk that it will not cook properly when filled.