By: Antonia Walls
Meal Type: Dessert
Cook time: 45 Minutes
"A true British classic and one I find few people can refuse! I’ve given this one a warming twist by adding chopped stem ginger and some of the syrup from the jar."
For the pastry:
- 250g/9 oz. plain flour
- 125g/4.5 oz. cold butter, diced
- 1 tbsp. caster sugar
- 1 egg yolk
- 1-2 tbsp. ice cold water
For the filling:
- 650g golden syrup
- 2 balls stem ginger, finely chopped
- 2 tbsp. syrup from the ginger jar
- Juice of a lemon
- 175g breadcrumbs
- 2 eggs, lightly beaten
- First, make the pastry. I prefer to use a food processor for this. Rub the butter into the flour until the mixture resembles breadcrumbs or pulse briefly in the processor. Add sugar and combine briefly. Add the egg yolk and just enough cold water (add a little at a time) to bring the dough together. Take care not to over-handle/process. Pat into a disk shape, wrap and transfer to the fridge to rest for at least 30 minutes.
- Meanwhile, prepare the filling. Measure the syrup into a saucepan and add the chopped stem ginger, ginger syrup and lemon juice. Heat briefly on the simmering plate until it is easy to mix all the ingredients together. Set aside to cool.
- Once the pastry has rested, roll out to a rough circle – roughly the thickness of a pound coin – and use to line a 25cm tart dish. Trim the edges and then sprinkle in the breadcrumbs so that you have an even layer.
- Add the beaten eggs to the syrup mixture and pour over the breadcrumbs. You may need to do this in stages to prevent overflow. Leave to stand for five minutes so that the breadcrumbs can soak up the syrup.
- Bake on the floor of the roasting oven for 35-40 minutes, inserting the cold shelf on the third runners after the initial 15 minutes. Rotate half way through cooking time for an even bake. The tart is cooked when the pastry is golden and the filling set with just a hint of wobble.
- Set aside to cool and serve the tart either warm, or at room temperature. Good with cream, ice-cream or custard.
For optional Halloween Decoration:
- Melt 50g of white chocolate in small bowl on the Aga top or warming plate.
- Pour into a piping bag and use to pipe a spiderweb design on the top of the cooled tart.
Aga Range Cooker Tips:
- The roasting oven is at its hottest towards the back left hand side. Rotate the tart to ensure an even bake.
- Cooking the tart on the floor of the roasting oven ensures a crisp pastry base. Using the cold plain shelf protects the top of the tart from burning.
"I am Antonia Walls, a keen family cook who is passionate about the Aga way of life. I live in the beautiful Cotswolds with my husband, two energetic and endlessly hungry young boys and two greedy labradors. Our cooker is the heart of our home and I’m never happier than when leaning against its comforting warmth! I love developing flavour-packed recipes from around the globe and am a huge fan of ‘hands-off’ one pot dishes."