Saturday Morning With Jack Tame

Golden syrup & sourdough tart  There’s no other way to describe it, this tart is dead dreamy!  Makes one 20cm tart / serves 4-6  1 sheet sweet short pastry  Filling 2 medium eggs 50mls cream 1 teaspoon sea salt  350g golden syrup  70g butter, melted ½ cup sourdough crumbs 1 tablespoon lemon juice + 1 tsp zest  Ice cream or crème fraiche (or both!), to serve Heat oven to 180 C. Roll the pastry into a 5 mm thick disc to fit your tin. I used a 20 cm tin but you’d get away with a slightly larger, less deep one. Press the pastry firmly into the base of the tin and prick all over with a fork. Rest and chill in the freezer for 15 minutes  Next, blind bake the tart shell. Line the pastry case with baking paper and fill with dried beans or rice – fill it right to the top. Bake for 20 minutes, carefully remove the paper and beans and bake for a further 10-12 minutes, until golden. Cool. Make the filling by lightly whisking the eggs, cream and salt in a bowl.  Add golden syrup to the melted butter and mix to combine