Tip 9 - Pastry
Pastry week on #GBBO and we all know how bad a soggy bottom can be! Don't get caught out with this beautiful tart.
Ingredients - For the pastry
175g plain flour
For the filling
400g golden syrup
Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat up.
Grease 4 individual Wilton loose-bottomed fluted tart/quiche tins with butter.
For the pastry, place the flour, butter and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs.
Next, add the egg yolk and water. Pulse again until the mixture comes together into one big clump.
Knead the pastry for just two or three times to make it smooth. At this point I wrapped the pastry in some Clingfilm and chilled for 15 minutes
Roll the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.
Prick the base with a fork, to stop the base rising up during baking.
To make the filling, heat the syrup gently in a large pan but do not boil.
Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs.
Pour the syrup mixture into the lined tin and level the surface.
Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C
Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set.
Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold.