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Holiday Ideas

Holiday Ideas


Prep: 40 mins

Cook: 25 mins - 40 mins

Makes: 4 small or 1 large

These tarts are good eaten warm or cold, you could also try making them with a mixture of maple and golden syrup or syrup and black treacle.


225g plain flour

125g butter, diced

3 eggs

8tbsp golden syrup

3tbsp double cream

1 lemon

2tbsp melted butter

  • First make the pastry. Sift the flour into a large bowl and add the butter and rub into the flour with the tips of the fingers until the mixture resembles fine breadcrumbs.

  • Add one beaten egg and mix with the pastry mixture to form a soft dough.

  • Wrap and chill for the dough for 30min before using.

  • Roll the pastry out on a lightly floured work surface to a the thickness of a £1 coin.

  • Line 4 x 9cm loose bottomed or 1 x 22cm tart tins with the pastry and chill for another 20min.

  • Line the pastry cases with baking parchment and baking beans, then put in the oven on a baking sheet, and bake at 200°C for 10 mins.

  • Remove the parchment and beans and bake for a further 10 mins or until the pastry is golden brown.

  • Meanwhile measure the syrup into a bowl with the cream and grated rind of a lemon.

  • Lightly beat the remaining eggs and stir into the mixture with the melted butter.

  • Carefully pour the filling into the cooked pastry cases and cook at 160°C for 15min for the small tarts and 25-30min for the large tart.

  • Then remove from the oven and leave to cool slightly before serving with clotted cream.


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