The dried fruit in the hot cross buns give the base little pops of flavour in every bite, and adding mixed spice to the pastry ramps things up another notch.
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Yields:
8
Prep Time:
40 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 45 mins
Cal/Serv:
472
Ingredients
For the pastry
175 g plain flour
1 tsp. mixed spice
125 g cold unsalted butter, cubed
40 g icing sugar
1 medium egg yolk
Finely grated zest 1/2 orange, plus 1tbsp juice
For the filling
150 g hot cross buns, roughly chopped
40 g unsalted butter
375 g golden syrup
Finely grated zest 1 lemon
1 medium egg
Directions
Step 1To make the pastry, pulse the flour, mixed spice and butter in a food processor until the mixture resembles fine breadcrumbs. Add the icing sugar, egg yolk, orange zest and juice, and pulse until the mixture starts to clump together. Tip on to a work surface and shape into a disc. Wrap and chill for 30min to firm up.
Step 2Lightly flour a work surface and roll out the pastry. Use to line a 21cm round, 4cm-deep loose-bottomed fluted tart tin. Trim any excess pastry. Prick the base all over with a fork and chill for 20min, until firm.
Step 3Preheat oven to 200°C (180°C fan) mark 6. Line the pastry case with a large sheet of baking parchment and fill with baking beans. Bake for 20min, then carefully lift out the parchment and baking beans and return the tin to the oven for 10min, until the pastry is crisp and pale golden. Reduce oven to 180°C (160°C fan) mark 4.
Step 4For the filling, pulse the hot cross buns in a food processor until they resemble breadcrumbs. In a large pan over a low heat, melt the butter with the syrup until combined. Remove from the heat and stir in the lemon zest, hot-cross-bun crumbs, egg and a generous pinch of fine salt.
Step 5Scrape the filling into the tart case and return to the oven for 30min, until set. Leave to cool in the tin for at least 30min before slicing and serving.
GH TIP
Bake the pastry case the day before and keep in an airtight container.
TO STORE
This is best eaten on the day, but you can store any leftovers in an airtight container at room temperature
Per serving:
Calories: 472
Protein: 5g
Fat: 20g
Saturates: 12g
Carbs: 68g
Sugars: 45g
Fibre: 1g
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Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
