Ingredients

• 100g/4oz butter
• 225g/8oz plain flour
• 2 tbsp icing sugar
• 1 egg
• 100g/4oz unsalted butter
• 100g/4oz light muscovado sugar
• 3 eggs
• 1 lemon, juice and rind
• 175g/6oz golden syrup
• 6 tbsp white breadcrumbs
• 100g/4oz walnuts, chopped

Method

1. Rub together the butter and flour until mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and one tablespoon of cold water to form a smooth dough. Knead lightly, cover and chill for 30 minutes.
2. Preheat the oven to 180C/350F/Gas 4. Roll out the pastry and use to line a 20cm/8in tart tin. Prick with a fork and bake blind for 10 minutes. Cool.
3. For the filling, cream together the butter and sugar until pale and fluffy. Gradually beat in the eggs. Add lemon juice and rind.
4. Warm the syrup and stir in the breadcrumbs. Stir into the butter mixture with the walnuts.
5. Pour into the pastry case and bake for 45 minutes until golden and puffed up. Serve hot or cold with Greek strained yogurt.

Notes