Ingredients
Serves 6
- 300g sweet short crust Pastry
- 450g honey, or Golden syrup
- 2 tbsp. treacle
- ½ tsp ground ginger
- 225g fine white breadcrumbs or porridge
- 5 tbsp apple compote
- 1 small apple, optional
To serve:
- 200ml whipped cream
- Icing sugar to dust
Method
- Preheat the oven to 180C
- Grease a 8-10inch tart tin.
- Roll the pastry on a floured dusted surface to about 2 -3 mm thick and line the tart tin. Ensure the pastry is fitted to the case, then trim any excess pastry.
- Return to the fridge for a further 10 minutes.
- In the meantime, in a sauce pan, over a low heat, gently warm up the honey and treacle until just runny. Remove from the heat and stir in the lemon zest, ginger, and breadcrumbs. Stir well until combined.
- Take the tart base out of the fridge. Spread evenly the apple compote.
- Cut the apple horizontally in half and place the top part in the middle of the tart base. Slice the rest and scatter on and compote.
- Pour the breadcrumb mixture over the apple compote evenly.
- Bake for 30-35 minutes until just set and soft to the touch. Remove from the oven and dust generously with icing sugar.
- Serve warm with whipped cream, leftover apple compote and a good dusting of icing sugar.
