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Recipe By Jaxters

Ref: 908
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :

Ingredients & Prep

   250 g  Plain flour
   140 g  Butter unsalted cold
   3 tbsp  Lemon juice
   1/4 tsp  Salt
   200 g  Golden syrup
   200 g  Maple Syrup
   170 g  Breadcrumbs fresh white 
   1 Lemon juice & zest
   1 Egg beaten for brushing


  Step 1
Per-heat over to 180'c.
  Step 2
Place flour & salt in a mixing bowl, then grate a 1/4 of the butter in & combine, the next 1/4 & combine & so on until all in then rub in with your finger tips until a fine crumb, add water it should come together in to a ball with the heat of your hands if not add a touch more water, wrap in cling film & place in the fridge for 45 mins to rest.
  Step 3
In a bowl place breadcrumbs, golden syrup, maple syrup lemon juice & zest, mix altogether well.
  Step 4
Butter grease a 18 cm/7 in loose-bottomed fluted flan tin, take out pastry & cut about 150g off to use for the lattice later, form the rest into a ball, flour the worktop & roll out with a rolling pin to a disc 22 cm across, then using the rolling pin lift the pastry centrally over the tin, then carefully push the pastry into the corners & flutes (if used) of the tin, prick the bottom with a fork, no need to blind bake.
  Step 5
Make the lattice by rolling 150g piece of pastry to 4 mm thick on floured worktop, then egg wash the top side using a pastry brush with the beaten egg, set aside.
  Step 6
Tip the breadcrumb mixture into the pastry lined tin evenly then cut strips about 8 mm wide (up to you) lay strips across the tart 1.5 cm apart one way then turn tart by 90' & lay the other rows 1.5 cm apart to make the lattice.
  Step 7
Place in the oven & bake for 25 to 30 mins, keep your eye on the lattice, if it starts to brown to much make a lid the same size as the tart from foil or greaseproof paper to stop it burning.

Suggestion & Tips

Eat warm with lots of double cream or vanilla ice cream.
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