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5 ratings

Recipe by Jane Hornby

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1. Blitz the butter, flour and ginger, if using, in a food processor until the mix looks like fine crumbs. Stir in the sugar, then add the egg yolk and 2 tsp cold water. Pulse until the dough clumps together, or bring it together with a knife by hand. Turn onto a lightly floured surface and press into a smooth round. Chill for 30 mins or until firm.
2. Roll out the pastry to the thickness of 2 x £1 coins and stamp out 8 x 11cm circles (or cut around a saucer and trim to fit tins). Line 8 x 10cm width heart-shaped tins with the pastry. Re-roll trimmings. With a small cutter, stamp out 8 hearts to decorate. Chill tins and hearts for 15 mins or until firm. Heat oven to 170C/fan 150C/gas 5 and put a baking sheet in.
3. Stir the syrup, lemon juice and zest together. Divide the breadcrumbs between tins (they should reach to the top of the pastry), then spoon the syrup over slowly, adding more once the first lot has started to soak in. Top with the small pastry hearts. Put tins onto the hot baking sheet and bake for 25 mins or until pastry is golden and the filling is orangey-gold and slightly set. Leave to cool for 15 mins, then turn onto a wire rack. Serve just warm. Will keep for up to 3 days in an airtight container. Heat in a low oven for 5 mins to warm through.

Per serving

452 kcalories, protein 5g, carbohydrate 78g, fat 16 g, saturated fat 10g, fibre 2g, salt 0.59 g

Latest comments and suggestions

• Nicola

  18 December 2007

  Nicola rated and commented on this recipe

  

  I think I must have done something seriously wrong as they tasted very floury/starchy and were almost inedible!

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• daydreamdory

  05 January 2008

  daydreamdory commented on this recipe

  Maybe u added to much flour or something or not mixed it very well try again i always find i make the recipe better if i try again so maybe u try again and see if it turns out any better daydreamdory xxx

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• Jetfusion

  31 July 2008

  Jetfusion commented on this recipe

  Thought this was a wonderful tasting and deceptively easy recipe. Would definitely make it time and time again!

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• Jetfusion

  31 July 2008

  Jetfusion rated this recipe

  

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• loopyloo1508

  14 February 2009

  loopyloo1508 rated and commented on this recipe

  

  What a fab recipe. It was yummy! will definately make it again.

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• jamiecarter

  14 February 2009

  jamiecarter rated and commented on this recipe

  

  Brilliant recipe.. we didn't have any heart pastry tins and resorted to cup-cake cases. We managed to make 12 with the syrup but had some left over dough. Highly Recommend!

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• josie

  16 February 2009

  josie rated and commented on this recipe

  

  Struggled with my pastry for some reason (after the second attempt I ended up using shop bought but I am a bit of a pastry novice!). It was lovely though - love the lemon kick!

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Ingredients

• 200g cold, unsalted butter , cubed
• 350g plain flour , plus extra for rolling out
• ½ tsp ground ginger (optional)
• 100g golden caster sugar
• 1 egg yolk

FOR THE FILLING

• 400g golden syrup
• finely grated zest of 1 lemon and juice of 1⁄2
• 100g white breadcrumbs

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Difficulty and servings

Makes 8

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Plus chilling

Ingredients

• 200g cold, unsalted butter , cubed
• 350g plain flour , plus extra for rolling out
• ½ tsp ground ginger (optional)
• 100g golden caster sugar
• 1 egg yolk

FOR THE FILLING

• 400g golden syrup
• finely grated zest of 1 lemon and juice of 1⁄2
• 100g white breadcrumbs

Per serving

452 kcalories, protein 5g, carbohydrate 78g, fat 16 g, saturated fat 10g, fibre 2g, salt 0.59 g

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