250g all purpose flour
130g unsalted butter
(this makes enough to do a lattice top - so if you don’t do that you’ll have extra dough)
400g golden syrup
150g breadcrumbs (Mary says fresh - I didn’t read that part so mine were in a tin lol)
2 lemons, zest & juice (I didn’t use it all)
1 egg beaten with 1 tsb water (egg wash)
Start with your pastry dough - in a food processor or by hand, combine the flour and cold butter until a sandlike or “breadcrumb” texture is achieved.
Add 3 tablespoons of ice water and lightly to knead just until the dough comes together- wrap it in plastic wrap & chill in the fridge for about 20 minutes.
Preheat oven to 400F and place a rimmed baking sheet into the oven so it heats along with the oven.
Prep a loose-bottomed fluted tart pan with butter or baking spray & set aside
Roll the pastry out on a floured counter/surface until about 1/2 to 1/4 inch thick
Gently roll the pastry onto the rolling pin and lay onto the prepared tart tin
Prick the bottom with a fork, egg wash the sides & set aside
In a heavy bottomed saucepan over medium heat, gently heat the golden syrup until it thins, but before it boils.
Once it’s runny, add breadcrumbs, lemon juice & zest - stir to combine
Pour the final mixture into the lined baking tin and smooth it evenly
Place the tart on the pre-heated tray in the oven and bake for about 10 minutes, and then reduce the temp to 350F and bake for another 25-30 minutes
If you find the tart shell is browning faster than the center is setting, you can cover it with tin foil.
The tart is done when the pastry is golden-brown & the filling is set & no longer glassy.
Remove tart from the oven and set aside to cool & firm up - can be served warm or cold! because it’s breadcrumbs! wtf!