Classic Syrup Tart Recipe

225 g plain (all-purpose) flour
A pinch of salt
100 g hard block margarine, diced
Cold water, to mix
75 g white breadcrumbs

90 ml/6 tbsp golden (light corn) syrup

Finely grated rind and juice of 1 small lemon
Cream or ice cream, to serve

Method:

Sift the flour and salt into a bowl. Add the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Roll out and use to line a 23 cm/9 in deep pie plate. Spread the breadcrumbs in the plate. Drizzle the syrup over and sprinkle with the lemon rind and juice. Make a lattice out of pastry (paste) trimmings, if liked, and lay over the tart. Bake in a preheated oven at 220°C/425°F/gas mark 7 for about 30 minutes until golden. Serve warm or cold with cream or ice cream.