Method

​1 For the pastry: mix the gluten-free flour and icing sugar together. Add the butter and rub in until the mixture resembles fine breadcrumbs. In a separate jug, beat the egg and then gradually add the egg into the flour mixture bringing the pastry together. Wrap in cling film and leave to rest in the fridge for 20 mins.

2 Preheat the oven to 200°C/fan 180°C/gas mark 6. Roll out two thirds of the pastry to 5mm thick. Line a 21cm diameter, 3cm deep loose-bottom flan tin -leaving excess pastry hanging over the edge. Prick the base with a fork and leave to rest in the fridge while you make the filling.

3 Place the butter in a microwaveable cup and heat it until all the butter melts. 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 in a separate bowl and then add this to the butter and syrup mixture. Add the salt, gluten-free breadcrumbs and lemon zest and stir until combined. Pour this into the pastry case.

4 Roll out the remaining pastry and cut into long strips about 1 cm wide. Use these strips to create a pattern on top of the tart.

5 Bake for 25 minutes so the pastry begins to colour then reduce the heat to 180°C/fan 160°C/gas mark 4 and cook for 20-25 minutes more until the filling is risen and the pastry is golden brown. Finally remove from the oven and leave to cool completely in the tin. Slice and serve with clotted cream or ice-cream. It’s your choice!