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1
Preheat the oven to 190C/375F/Gas 5.
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2
Make the pastry by placing the flour, butter and white vegetable fat in a food processor.
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3
Blend in short sharp bursts until the mixture resembles fine breadcrumbs.
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4
Remove from the processor and place on a pastry board or in a large bowl.
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5
Stir in enough cold water to make a dough and knead on a floured surface until smooth and pliable.
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6
Roll out the pastry and use to line a 20.5 cm loose-bottomed fluted flan dish or tin.
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7
reserve the pastry trimmings and decoration.
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8
Chill for 30 minutes.
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9
Meanwhile, to make the filling, place the golden syrup in a saucepan and warm gently with the lemon rind and juice.
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10
Tip the breadcrumbs into the pastry case and pour the syrup mixture over the top.
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11
Roll the pastry trimmings out on a lightly floured surface and cut into 6-8 thin strips.
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12
Lightly dampen the pastry edge of the tart, then place the srips across the filling in a lattace pattern.
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13
Brush the ends of the strips with water and seal to the edge of the tart.
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14
Brush a little beaten egg over the pastry and bake in the preheated oven for 25 minutes, or until the filling is just set.
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15
Serve hot or cold.
