Syrupy Breadcrumb Tart

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water). Roll the dough into a ball, then wrap in cling film and chill for 1 hour.

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23cm|9" loose-based flan tin about 3 cm|1 1/4" deep.

Roll out the dough on a floured work surface and line the tin.

For the filling: mix together all the ingredients until well blended. Spoon into the pastry case, spreading it out evenly.