Lemon Treacle Tarts

INGREDIENTS (Makes 8-10)

◆ Plain flour, for dusting the work surface

◆ 60g fresh white breadcrumbs (approx 1½ slices of bread finely chopped)

◆ 300g golden syrup

◆ Finely grated zest of 1 lemon and freshly squeezed juice of ½

◆ Icing sugar, for dusting

◆ Edible flowers, to decorate EQUIPMENT

◆ 9cm round cookie cutter, or a glass just bigger than your tartlet pans

◆ 8–10 non-stick tartlet pans, 7.5cm in diameter

1

Make a batch of sweet shortcrust pastr y and chill in the fridge. Remove the pastry from the fridge 10min before you want to use it, so that it is soft enough to roll out. 2

Roll out the pastry on a lightly floured sur face to approx. 3mm thick and stamp out 8-10 rounds with the cookie cutter or glass. 3

Press the pastry into the tart pans, using the back of a spoon to help you make sure they are evenly thin, and leaving a little lip of pastry to allow for the pastr y shrinking a little as it bakes. Prick the tart cases all over with a fork, then chill in the fridge for 15min to let the pastry firm up. Preheat the oven to 200°C/fan 180°C/Gas 6.

4

Bake the tart cases in the preheated oven for 10min.

5

Remove from the oven, but leave the oven on. Let the tart cases cool a little while you prepare the filling. 6 Meanwhile, for the filling, put the fresh white breadcrumbs, golden and lemon zest and juice in a bowl. Mix together until well combined. Spoon the mixture into the tart cases, filling all the way to the top, but leaving a slight gap for the mixture to bubble up. Bake again in the hot oven for 20-25min until the filling is set and the pastry is golden. 7 Leave the tarts to cool in the pans before turning out and serving, dusted with icing sugar and each decorated with an edible flower.