Pulse the butter and flour in a food processer for 1 minute, then add the lemon zest and icing sugar and pulse for 10 seconds. Add the egg and half the milk and pulse until it forms a ball. It is important not to overwork the pastry as it will toughen – if it’s too dry add a little more milk. Remove the pastry and knead it gently for a few seconds, then wrap it in clingfilm and leave in the fridge for 30 minutes.
Take the base from the tart tin and press the pastry on to this, spreading it with the back of your hand. Dust the worktop and the pastry with flour and roll the pastry out into a circle until it is 3—5mm (
For the filling, set the oven at 160°C/320°F/Gas 3. Whisk the eggs, lemon juice and zest for half a minute, then add the golden syrup and cream and whisk until the mix emulsifies. Finally, add the crumbs and mix well. Pour the mixture immediately into the precooked tart case, place on a baking tray and put in the oven. Check after 35 minutes. The tart is cooked when the filling has gone golden and slightly puffy. Rock the tart on its tray: it should wobble but show no sign of uncooked filling. If it does, return to the oven until done.
© 1997 Peter Gordon. All rights reserved.