1 x 25cm blind-baked sweet pastry case (see recipe)
160g sourdough breadcrumbs (see Cook’s note)
Crème fraîche, custard or cream, to serve
Sweet pastry
200g plain flour
110g butter, chilled and cubed
50g caster sugar
1 egg yolk
Method
Preheat the oven to 200C/180C F/Gas 6. Whisk the eggs and yolk in a bowl and set aside. Brown the butter by putting it in a pan over a low heat and stirring. First, it will melt, then start to foam, and gradually the foam will die down and it will be bubbling. Keep stirring, to prevent the milk solids burning on the bottom of the pan. When it starts to smell nutty, take the pan off the heat. Sieve out any burnt solids using a non-plastic sieve.
Add the honey, sugar, cream, salt and juice of 1/2 lemon to the warm brown butter and whisk until combined. Taste to see if it needs any extra lemon or salt, then add the eggs. Spoon the jam into the tart case and sprinkle the breadcrumbs over evenly without pushing them into the jam. Pour the honey mix over, without stirring, to cover all the breadcrumbs.
Put the tart on a baking tray and bake for 20 minutes, then turn the oven down to 170C/150C F/Gas 3 and bake for a further 15 minutes. It should be slightly wobbly in the centre – it will firm up as it cools. Serve warm or cold, with crème fraîche, custard or cream.
COOK’S NOTE
Drying the bread out in the oven before making the breadcrumbs will help prevent the crumbs clumping.
Sweet Pastry:
If using a food processor, put everything in the bowl, apart from the egg, with a pinch of salt and pulse until it’s like fine sand and there are no little bits of butter left. Add the egg yolk and 1tbsp cold water and let the food processor run until the pastry starts to come together. If it seems a little dry, add a drop more cold water.
If making by hand, put the flour, butter and a pinch of salt in a bowl and use your fingertips to lightly rub the butter into the flour. You want the butter to be evenly distributed into the flour and for it to become sandy. Add the sugar, egg yolk and 1tbsp cold water, using a butter knife to mix it all together until the pastry starts to come together. Tip the pastry out and bring it together with your hands. Knead it for 30 seconds and flatten it to make a disc. Wrap it in cling film and put it in the fridge to rest for at least 1 hour.
Preheat the oven to 190C/170C F/Gas 5. Roll out the pastry and use to line a 25cm tart tin. Line the tart case with greaseproof paper and baking beans or rice and bake for 25-27 minutes until the edges have started to turn golden. Carefully lift the greaseproof paper out with the beans/rice inside, then put the tart case back in the oven for another 5-8 minutes until the base also becomes a light golden brown.
Recipes and photographs taken from Kitchen Table by Emily Cuddeford and Rachel Morgan, photography by Laura Edwards (Harper Collins, £25)
