Toast and marmalade tart
Serves 8-12 | prep 25 mins | total time
- 350g ready-made shortcrust pastry
- 150g fresh white breadcrumbs
- 454g golden syrup
- 3 tbsp marmalade (Seville orange or lemon – a lighter marmalade works especially well)
- a pinch of ground ginger
- zest and juice of 1 large lemon
- 2 large eggs
- 75ml double cream
Make up to 1 day ahead
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a 23cm round and 4.5cm deep fluted tin with the pastry and chill for 20 minutes.
- Scatter the breadcrumbs on a baking tray and toast in the oven for 10-12 minutes, until pale golden, turning them a few times with a spoon. Leave to cool.
- Line the chilled pastry shell with a circle of baking paper (scrunch it up and open it out again so it fits nicely) and some ceramic baking beans (uncooked rice works well too). Bake the pastry shell, on a baking tray, for 20 minutes, then take the paper and beans out and bake for a further 10 minutes, until lightly golden.
- Meanwhile, tip the syrup into a pan and stir in the marmalade and ginger. Heat gently until the mixture is warm.
- Put the lemon zest and juice into a bowl and pour on the warm syrupy mixture. Lightly beat the eggs, then stir them in too, along with the cream and the toasted breadcrumbs, and give everything a thorough mix to combine.
- As soon as the pastry shell is ready, take it out of the oven and reduce the oven temperature to 180°C, fan 160°C, gas 4. Tip the filling mixture into the pastry case and bake it for 30 minutes.