225 g plain (all-purpose)
A pinch of salt
100 g hard block margarine, diced
Cold water, to mix
75 g white breadcrumbs
90 ml/6 tbsp golden (light corn)
Finely grated rind and juice of 1 small
Cream or ice cream, to serve
Sift the flour and salt into a bowl. Add
the margarine and rub in with the fingertips until the mixture
resembles fine breadcrumbs. Mix with enough cold water to form a firm
dough. Knead gently on a lightly floured surface. Roll out and use to
line a 23 cm/9 in deep pie plate. Spread the breadcrumbs in the plate.
Drizzle the syrup over and sprinkle with the lemon rind and juice.
Make a lattice out of pastry (paste) trimmings, if liked, and lay over
the tart. Bake in a preheated oven at 220°C/425°F/gas mark 7 for about
30 minutes until golden. Serve warm or cold with cream or ice cream.