Christmas part 2!
Upon beginning to write this post, I discovered that I only had pictures of the tart after it had been made, sorry! Also, I am pretty tired, uni has been go go go since we started back a couple of weeks ago so that means the work has been piling up. As a result of spending hours starting at my computer screen reading research papers, I am gonna keep this post short and sweet. Quite like the pastry used for this tart!
2 hrs (including additional chilling)
2x Mixing bowls
Knife & Chopping board
*Baking beans are not essential, any other dried beans you have knocking about will do!
250g plain flour
pinch of salt
125g unsalted butter (chilled, cubed)
2 medium egg yolks
50ml cold water (roughly)
750g golden syrup
225g bread crumbs
zest & juice 1 lemon
1½ tsp ground ginger
6-8 balls stem ginger (thinly sliced)
- Put flour and salt into a bowl and mix together.
- Add the butter cubes and lightly rub the ingredients together with your fingertips until the mixture resembles bread crumbs
- Add the egg yolks and mix together by hand.
- Slowly add the water and mix until pastry is formed. (It should leave the sides of the bowl clean)
- Tip the pastry onto a lightly floured surface and shape to form a ball. (Don’t mess around with it too much – you don’t want to overwork it)
- Flatten ball, using your fingertips, to form a disc shape.
- Wrap in cling film and chill in the fridge for at least 3 hours.
- Roll out your pastry on a lightly floured surface so it is big enough to line tart tin.
- Carefully line tart in.
- Fold the overhang over the sides (trim once baked).
- Chill in fridge for 30 minutes.
- Heat oven to 200C/180C fan/gas 6 just before chilling time is up.
- Remove tart tin from fridge, line with baking parchment and scatter baking beans on top.
- Blind bake for 20mins.
- Remove beans and baking parchment and bake for a further 10mins until pastry is a pale golden colour.
- Remove from oven.
- Mix together the golden syrup, breadcrumbs, lemon zest & juice, ground ginger and eggs.
- Lower oven temperature to 160C/140C fan/gas 3.
- Trim the edges of the tart using a serrated knife.
- Pour filling mix into the tart.
- Bake for 55mins- 1hr until the filling is golden and crisp and firm to touch.
- Remove from oven
- Arrange thinly sliced stem ginger on top of the pie.
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