Heat oven to 200C/180C fan/gas 6. Roll
the pastry out thinly on a lightly floured
surface. Line a 23cm round x 2.5cm deep
fluted flan tin, easing the pastry into the
tin and the flutes carefully so you don’t
stretch it. Roll a rolling pin over the top
of the tin to trim off any excess pastry.
Prick the pastry base lightly with a fork.
Chill for 10 mins while the oven heats up.
Put the flan tin on a baking sheet. Line
the pastry with foil and baking beans, and
bake for 12 mins until the pastry is set.
Remove the foil and beans from the
pastry case, and bake for another
5 mins until the pastry is very pale
golden. Remove and lower the oven
to 180C/160C fan/gas 4.
While the pastry is baking, make the
filling. Beat the egg in a medium bowl,
then stir in the crème fraîche, golden
syrup, treacle, apple and breadcrumbs.
Finely grate the zest from the lemon and
stir into the filling mix with 1 tbsp lemon
juice. Leave to stand for 10-15 mins so
that the breadcrumbs can absorb the
other ingredients slightly.
Pour the filling into the pastry case
and bake for 30 mins or until the filling
is softly set. Remove the tart and let it
cool a little to firm up. Remove from the tin and serve warm or cold.