Ingredients
Scale
- 1 1/4 cups (150g) of all-purpose flour
- 1/2 cup (115g) of unsalted butter, cold and cubed
- 1/4 cup (50g) of granulated sugar
- Pinch of salt
- 2-3 tablespoons of cold water
- 1 can (14 oz) of light golden syrup
- 2 large eggs
- 1 teaspoon of fresh lemon juice
- 1 teaspoon of zest of lemon
Instructions
- In a mixing bowl, combine flour, sugar, and a pinch of salt.
- Add cold butter and rub in with fingertips until the mixture resembles coarse crumbs.
- Gradually add cold water, a tablespoon at a time, until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
- Roll out the chilled pastry on a floured surface to fit a 9-inch tart pan.
- Press the pastry into the pan, trim excess edges, and prick the bottom with a fork.
- Pre-bake the crust at 375°F (190°C) for about 15 minutes until lightly golden.
- In a bowl, whisk together golden syrup, eggs, lemon juice, and lemon zest.
- Pour the filling into the pre-baked crust.
- Bake for 25-30 minutes at 350°F (175°C) until the filling is set and lightly caramelized.
- Allow to cool before serving to enhance flavor and texture.
Notes
- For a richer flavor, add a splash of vanilla extract to the filling.
- You can substitute lime or orange zest for lemon for different citrus flavor profiles.
- The tart is best enjoyed within 2-3 days when stored in an airtight container refrigerated.
- To achieve a crisper crust, brush with egg wash before baking and bake a few extra minutes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8th of tart)
- Calories: 380 kcal Kcal
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg