If you’re worried there’s no harm in very lightly spraying the tin with some flavourless oil. It’s always best to use a non-stick tin and one with a loose-bottom.
If you have made the pastry well, there should be enough butter or fat in the recipe to prevent it from sticking. For more tips that may come in handy when making this recipe, continue reading below. You could even use a ready-based pastry case. It’s best to buy the blocks of pastry as then you can roll it to the desired size and thickness. If you’re in a hurry you can use shop bought pastry. Reheat for serving the next day, if liked. Serve warm, or cold, with custard or cream. Bake for 15 minutes, then turn the heat down to 180C (160C fan, Gas 4) and bake for 20 minutes. Put the syrup in a pan and just warm it through, stir in the lemon zest and juice, ginger and breadcrumbs, then pour into the pastry case.Put a baking tray into the oven to heat up. Meanwhile, heat the oven to 200C (180C fan, Gas 6).On a lightly floured surface, roll out the pastry and use it to line a 23cm fluted, loose-based tin.If the pastry has become quite warm, shape into a disc and wrap in cling film. Add 2 tbsp water and bring together as a dough. Cut the fats into slivers and rub into the flour until it resembles breadcrumbs.See all weight loss and exercise features.Child development stages: Ages 0-16 years.See all conception & fertility features.Fines for taking children out of school.
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