Spiced Citrus Syrup Tart
1 hr 15 min.
- 1 cup Golden syrup
- 1 Orange (zest and juice)
- 2 cups fresh, white breadcrumbs
- 1 tsp ground cinnamon
To make the pastry, rub the butter into the flour and add just enough cold water to bind.
Chill for 30 minutes.
Meanwhile, make the candied orange slices. Put the sugar in a saucepan with 200 ml water and stir over a low heat until dissolved. Bring the sugar syrup to the boil and add the orange slices then simmer for 25 minutes.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6. Roll out the pastry on a floured surface and use it to line a rectangular tart tin.
Heat the golden syrup with the orange zest and juice until runny then stir in the breadcrumbs and cinnamon.
Spoon the filling into the pastry case and top with the candied orange slices. Bake for 25 - 30 minutes or until the pastry is cooked through underneath.