* All-in-One Shortcrust Pastry, made with 250g (8 oz) flour etc.

* 175g (6 oz) golden syrup
* Grated rind of 1 lemon
* 75g (6 rounded tablespoons) fresh breadcrumbs
* Grated rind of 1 lemon

OVEN: Pre-heat to fairly hot (200°C, 400°F, Gas No. 6)
SHELF: Second from top
1. Have ready an ungreased 23cm (9 inch) ovenproof plate.
2. Make pastry.
3. Roll out pastry fairly thinly and line the plate. Press down gently. Trim off surplus pastry and flute edge.
4. Measure syrup with heated spoon and mix with other filling ingredients. Spread over pastry, leaving rim dear.
5. Roll out pastry trimmings, cut into long narrow strips, dampen ends and make lattice over filling.
6. Bake in pre-heated oven for 30-35 minutes.

Serves: 4-6.
Preparation time: 20 mins
Cooking time: 30-35 mins

Jam, Marmalade or Lemon Curd Tart AT STAGE 4: Use 6 x 15ml spoons (6 tablespoons) of jam, marmalade or lemon curd instead of golden syrup mixture.

Individual Jam Tarts
The above quantity of pastry will make 15 tartlet cases. Allow 2 x 5ml spoons (2 teaspoons) jam per case. Bake for 15-25 minutes.
Freezing note: Open freeze then pack in rigid polythene container.