Syrup Date Tart Recipe

175 g plain (all-purpose) flour
A pinch of salt
75 g hard block margarine, diced
Cold water, to mix
100 g stale cake crumbs

Finely grated rind and juice of 1 small lemon
75 g chopped cooking dates

30 ml/2 tbsp golden (light corn) syrup

2 large eggs, beaten

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 flan tin (pie pan). Trim the edges.
Mix together all the remaining ingredients and pour into the flan case (pie shell). Make a lattice out of pastry (paste) trimmings and lay over the top. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 40 minutes until golden and the filling is set. Serve warm.