RECIPE LUCY O’REILLY PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING CYNTHIA BLACKETT
FOOD | KNOW-HOW
Roll out the remaining two-thirds
on a lightly floured surface to the
thickness of a pound coin, then
press into a 23cm loose-bottomed
tart tin (about 3.5cm deep). Trim
around the tart tin to cut away
excess pastry. Prick the base all
over with a fork; chill for 20 mins.
3 Preheat a baking sheet in the
oven to gas 6, 200°C, fan 180°C.
Line the pastry with baking paper
and fill with baking beans. Blindbake on the preheated baking
sheet for 20 mins. Remove the
paper and beans, then bake for
5 mins more.
4 Roll out the remaining one-third
pastry to the thickness of a pound
coin and into a square of about
30cm. Using a ruler and a sharp
knife, cut out 2 x 2cm-wide strips
and 12 x 1cm-wide strips. Use 9
of the 1cm-wide strips to make
3 plaits (see right), then transfer
to a lined baking sheet. Cover;
chill until needed.
5 Meanwhile, warm the syrup,
marmalade and ginger in a large
saucepan until smooth and just
starting to bubble. Set aside to cool
for 5 mins, then slowly whisk in the
eggs and cream. Add the oats,
breadcrumbs, lemon zest and juice.
Reduce the oven to gas 4, 180°C,
fan 160°C.
6 Pour the filling into the pastry
case. Working quickly, lay the pastry
strips and plaits over the filling,
weaving in and out (see right). Brush
the edge of the pastry case and all
decorations with beaten egg yolk.
7 Bake for 30-35 mins until
golden and crisp. Leave in the
tin for 15 mins to cool before
carefully removing.
Each serving contains
Energy
1504kJ
357kcal
18%
Fat
Saturates
Sugars
Salt
12g 6g 36g 0.5g
17% 30% 40% 8%
of the reference intake. See page 105.
Carbohydrate 60g Protein 6g Fibre 2g
A PLAITING THE PASTRY
B BUILDING THE LATTICE
Place 3 of the 1cm strips
vertically, close together.
Working from the outside, lift
1 strip of pastry over the central
strip, moving the central strip
aside. Alternate from left to
right, keeping an even tension
until the plait is formed.
First arrange all the vertical
strips of pastry, leaving plenty
of overhang. Weave the
horizontal strips, one at a time,
from one side of the tart to the
other, alternating laying them
over and threading them under
the vertical strips.
C FINISHING THE LATTICE
D GLAZING THE TART
Bake the tart with the lengths of
the lattice strips hanging over the
tart tin, as the pastry may shrink
while baking. Once cooked, trim
away the excess pastry with a
sharp knife.
Glazing the pastry with egg yolk
before baking will ensure an even,
golden finish and shine. For more
wow-factor, melt an extra 1 tbsp
marmalade in a saucepan over a
low heat; brush over the baked
tart for a super-glossy finish.
Get ahead
Both the uncooked pastry and the baked tart can be frozen. To freeze the
pastry, make up to the end of step 1. Wrap tightly in foil and clingfilm, then
freeze for up to 3 months. Defrost overnight in the fridge before using. To
freeze the whole tart, leave to cool completely, then (still in the tin) wrap
in clingfilm and foil. Freeze for up to 3 months. Thaw at room temperature
for 1 hr, then bake at 180°C for 15-20 mins until piping hot throughout.
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