![]() Make sure they are all longer than the edges of the tart tin.Įgg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin. Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Pour the syrup mixture into the lined tin and level the surface. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Once melted, add the breadcrumbs, lemon juice and zest to the syrup. To make the filling, heat the syrup gently in a large pan but do not boil. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Place the reserved pastry for the lattice top on cling film and roll out thinly. Prick the base with a fork, to stop the base rising up during baking. Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking tray in the oven to heat up. Refrigerate for about 30 minutes.To make the pastry, measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor).Īdd about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes. Cut 1/2" strips (pizza cutter works nicely) and place on a parchment lined cookie sheet. Roll the rolling pin over the pan edges to remove the excess dough. Any tearing that occurs, use your fingers to patch back together. Gently push the pastry dough into the corners without stretching. Transfer the dough to a 9" tart pan and unfold. Dust the showing quarter, turn over and likewise dust. Dust the side facing up as well and gently fold in half again. Use a pastry brush to dust off the excess flour, and gently fold the dough in half. Roll from the center out, and rotate the dough occasionally to avoid sticking. Roll the dough out so you have a 12" diameter. ![]() ![]() Flour the top of the disc generously and the rolling pin. Place one disc onto a well-floured work surface (tart dough is very sticky). Refrigerate for at least 2 hours (use with in 3 days). ![]() Shape each half into a flattened disc and plastic wrap it. Turn the dough out onto your clean work surface and divide in two. If dough doesn't pinch together add up to another 1/4 cup of heavy whipping cream a tablespoon at a time until it does pinch together. Put the mixture back into the medium mixing bowl and pour the small mixing bowl with the liquid ingredients over it. Add the butter and pulse (or cut in with a pastry blender) until texture resembles course crumbs. Put the dry ingredients in the food processor and pulse to combine (or if a food processor is not an option, mix it by hand). Put both bowls in refrigerator for about 30 minutes. In a medium mixing bowl, add together the flour, sugar and salt. Whisk together the egg yolks, 1/4 cup heavy whipping cream, vanilla extract and lemon juice in a small mixing bowl. 1 cup cold butter, cut into small pieces (leave in refrigerator until needed)
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