I like the faint scent you get with the addition of orange-blossom water. If pastry stresses you out, as it does me from time to time, grate it evenly over the flan case, pressing it down and up the sides until you have a thin crust all over. It will remain uneven (which adds to its rustic charm) but it’s much easier than rolling. This amount will fill a 20cm tin.
For the pastry
3 tablespoons orange-flower water
120g plain flour
60g chilled butter, cubed (or half butter and half vegetable shortening), plus extra for greasing
pinch salt
For the filling
3 slices day-old white bread
25g butter
250g golden syrup
1 tablespoon orange flower water
2 tablespoons orange juice
finely grated zest of ¼ unwaxed orange
3 tablespoons double cream (optional)
thick cream, to serve
Method
To make the pastry, put the orange flower water into the freezer for 10 minutes to get really cold. Meanwhile, rub the flour, butter and salt together – or pulse in a whizzer – until the mixture has a breadcrumb consistency. Add the cold orange blossom water tablespoon by tablespoon until the pastry just comes together – you may not need it all. Roll into a ball, wrap in clingfilm and let rest in the fridge for an hour.
Preheat the oven to 200C/gas 6 and butter the flan case (easy release helps). When the pastry has rested, roll it out into a circle 5mm thick (or grate it as described above) and press into the tin. Return the pastry to the fridge while you make the topping. Cut off and discard the crusts of the bread and whiz the remainder into breadcrumbs – you should have about 75g. Melt the butter over a medium heat for a few minutes until it stops sizzling and colours a little – don’t have the heat too high or it will burn. This is called beurre noisette, and it has a slightly nutty scent. Set aside for a few moments.
In a separate saucepan, melt all the golden syrup bar 2 tablespoons for a few minutes until it softens, then stir in the beurre noisette, orange flower water, orange juice and zest, and the cream (if using). Add the breadcrumbs and warm through gently for 5 minutes. Spoon the filling evenly into the pastry case and drizzle over the remaining 2 tablespoons of golden syrup. Bake for 15 minutes, then turn down the oven temperature to 180°C/gas 4 and continue baking for another 20 minutes. Serve the tart straight out of the oven, with thick cream.
Recipe taken from Cooking for Real Life by Joanna Weinberg, published by Bloomsbury, £25
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