Fool Proof Pastry
2 Cups AP Flour divided.
1 Stick of Butter Cut into small pieces & put on plate in freezer for 30 minutes or more.
Add 1 cup of flour to a food processor
Add Frozen Butter evenly to flour.
Add 2nd cup flour & pulse until well broken up. (30 secs total).
Keep pulsing & add a water 1oz at a time until butter turns slightly yellow and meshes together when pinched. Dough should be moist enough to just hold together.
Empty dough onto counter & form into a disc.
Wrap in clingfilm & refrigerate until ready to use.
Roll pastry to fit a 9" Tart Pan with Removable Bottom. Pierce with Fork & Par Bake for 15-20 minutes at 375.
1 454g tin Lyle's Golden Syrup
Available here: https://www.amazon.com/dp/B07FCLSG64/ref=cm_sw_em_r_mt_dp_c-9uFb2VFN7RV
2oz Heavy Cream
1/4 Cup Breadcrumbs
Add Golden Syrup to Butter on a low heat just until the butter melts.
Add Cream and whisk until the mixture cools slightly, so the egg doesn't scramble.
Then add Bread Crumbs and Egg & mix well.
Add filling to par baked crust and place in a 350° F oven for 40-45 minutes.
Allow to cool completely.