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What You Need:
(To Make: one 9-inch tart)
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6 tablespoons chilled butter, cut in ¼-inch bits, plus 1 tablespoon butter, softened
2 tablespoons chilled lard cut in ¼-inch bits
1½ cups flour
1 teaspoon sugar
3 to 4 tablespoons ice water
1½ cups imported English golden syrup or 1½ cups light corn syrup combined with 1 teaspoon molasses
1½ cups fresh soft crumbs, made from homemade-type white bread, pulverized in a blender or shredded with a fork
1 tablespoon fresh lemon juice
½ teaspoon ground ginger
1 egg, lightly beaten
Custard sauce
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Translate this recipe:
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| How To Cook: |
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1. In a large, chilled mixing bowl, combine the 6 tablespoons of chilled butter, lard, flour and sugar. With your fingertips rub the flour and fat together until they look like flakes of coarse, dry meal.
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2. Pour in 3 tablespoons of ice water all at once, toss together lightly and gather the dough into a ball. If the dough crumbles, add up to 1 tablespoon more ice water, a drop or two at a time, until the particles adhere. Dust the pastry with a little flour, wrap it in wax paper, and refrigerate for at least 1 hour.
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3. Use a pastry brush to coat the bottom and sides of a 9-inch pie plate with 1 tablespoon of softened butter. Preheat the oven to 350°.
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4. On a lightly floured surface, pat the dough into a rough circle about 1 inch thick, then roll it out into a circle a bout 1/8 inch thick and about 12 inches in diameter.
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5. Drape the pastry over the rolling pin, lift it up, and unroll it slackly over the pie plate. Gently press the pastry into the plate, but be careful not to stretch it. Roll the pin over the rim, pressing down hard to trim off the excess.
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6. In a large bowl, combine the syrup, bread crumbs, lemon juice, ginger and egg. Stir until the ingredients are well combined, then pour the mixture into the pastry shell, smoothing it out with a spatula.
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7. The shell should be about two thirds full. Bake in the middle of the oven for 20 minutes, or until the filling is firm to the touch and the crust golden brown.
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8. Cut the tart into wedges and serve at once directly from the pie plate, accompanied by the custard sauce served in a bowl.
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