1. Make the pastry by mixing the flour and icing sugar together. Add the butter and rub in until the mixture resembles fine breadcrumbs. Work in just enough water to bring the pastry together. Gently knead into a ball. Wrap in cling film and leave to rest in the fridge while you make the filling.
2. Preheat the oven to 200C, gas mark 6. Roll out two thirds of the pastry to 5mm thick. Line a 21cm diameter, 3cm deep round cake tin leaving excess pastry hanging over the edge. Prick the base with a fork and leave to rest in the fridge.
3. Roll out the remaining pastry and cut into 12-14 long strips about 1cm wide. On a board covered with parchment, use the pastry strips to create a lattice with 6-7 strips going each way, passing them under and over each other.
4. Put the syrup into a saucepan and warm gently over a low heat to make it more liquid. Take off the heat and stir in the melted butter. Beat the cream with the egg and mix into the syrup. Add the salt, breadcrumbs and lemon zest and stir till combined. Pour into the pastry case.
5. Dampen the rim of the tart with water then invert the lattice from the paper onto the tart. Press the ends of the strips to the pastry rim to secure. Trim the edges of pastry to neaten.
6. Bake for 25 minutes so the pastry begins to colour then reduce the heat to 180C, gas mark 4 and cook for 20-25 minutes more and the filling is risen and the pastry is golden brown. Remove from the oven and leave to cool completely in the tin. Slice and serve with clotted cream.
© Copyright Paul Hollywood