david_brownless's Notes:
250 g plain flour Ask a question about this ingredient
25g fine sugar Ask a question about this ingredient
115g cold unsalted butter Ask a question about this ingredient
pinch salt Ask a question about this ingredient
300g golden syrup Ask a question about this ingredient
1 heaped tablespoon black treacle Ask a question about this ingredient
1 zest and juice unwaxed lemon Ask a question about this ingredient
4 medium free range eggs Ask a question about this ingredient
heat oven 180 c
Ask a question about this steppulse flour,salt and butterin food processor until resembles breadcrumb texture add few drops of iced water until dough forms wrap in cling film and refridgerate 1 hour
Ask a question about this steproll out pastry and line loose bottem tart tin return to fridge for 30 min
Ask a question about this stepmix golden syrup and treacle with lemon juice and zest stir in breadcrumbs and gently pour into tart case .bake20 25 min until firm to touch . serve warm with creme fraiche ,or lemon sorbet
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
