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For the short-crust pastry: 1 1 /4 cps. unbleached all purpose flour; 1/4 cp. sugar; 1/2 cp. unsalted butter (cut into small pieces); 1 egg yolk; 2 tbl. heavy cream...In a large bowl, add the flour, and sugar and rub in the butter to resemble fine crumbs. Add the egg yolk and cream and form the paste into a ball. Wrap in plastic wrap, and refrigerate for at least 30 min. before using.
For filling: 1 1 /2 cps. golden syrup ( they don't specify what this is ..I assume its honey); finely grated zest of 1 lg. lemon; 1 tbl. lemon juice, 1/2 tsp. ground ginger, 1 cp. whole wheat bread crumbs..Prepare short crust pastry and chill for half an hour. Unwrap the chilled pastry and roll out to fit a lightly greased 9" flutted pan, or you can cut into circles and press into lightly greased muffin tins. Work the dough into the crevices of the pan. Preheat the oven to 375o..Line the larger pan of pastry with tinfoil, fill with baking beans and bake for 10min. . remove the paper and beans and bake for 5 min. . You really don't need to pre bake the muffin tins. Heat the golden syrup with the lemon, add the ginger. Sprinkle the bread crumbs in the tart shell or distribute among the muffin tins. Pour in the syrup. Note: the syrup bubbles while cooking so the mixture should not fill more than half way up the sides of your container--unless you are like me and love the crispy toffee crust from the overflow. Not great for your teeth, but yummy. Use the dough trimmings to make a lattice top on the large tart if you like...Bake the larger tart for 20-30 min. the individual tarts for 10-15 min. Makes a 9" tart or 12 smaller tarts. recipe from " Abbey Cooks Entertain" by Pamela Foster (downtonabbeycooks.com,2012).