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using a loose-bottomed 20 x 3.5cm (8 x1½in) circular tin
1 quantity Sweet Shortcrust pastry (see recipe)
For the filling
75g (2¾oz) fresh white breadcrumbs
340g (12oz) golden syrup
75g (2¾oz) ground almonds
150ml (5fl oz/²⁄³ cup) double (heavy) cream
2 eggs, lightly beaten
flaked almonds (optional)
Maldon salt flakes, for sprinkling
ALTERNATIVE & CREATIVE PASTRY GF
Make the pastry following the recipe on page 12. After resting, line the tin with the pastry, blind bake and then trim.
Leave the cooked pastry case in the tin.
Preheat the oven to 150ºC (300ºF), Gas Mark 2.
Tip the breadcrumbs into a dry frying pan set over a medium heat. Allow the crumbs to toast and turn golden in the pan, stirring or shaking every so often to prevent them burning. When beautifully golden, transfer to a plate.
Gently heat the syrup in a saucepan over a low heat, then add the breadcrumbs and ground almonds, mixing well. Remove from the heat and add the cream and eggs, combine well without incorporating too much air.
Place the prepared pastry case onto a baking sheet and fill the case to the top with the syrup mixture. Decoratively lay some flaked almonds over the top, if using, and sprinkle over a few salt flakes.
Transfer to the oven and bake for 40 minutes, but check after 35 minutes, unless you know your oven well. The tart is ready when the top has developed a crust yet is still slightly wobbling towards the centre.
When done, remove from the oven and allow to cool fully, after which remove from the tin, slice and serve alongside coconut yogurt.
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Recipe courtesy of Julie Jones @julie_jonesuk and Octopus Publishing Group. Photography courtesy of Pete Cassidy @petecassidyfoto
I decided on a chocolate cherry flavour, because I love cherries and they are in season, which means I could use British produce, which I prefer to do.