Directions

1. To make the pastry, put the flour, 40g (1½oz) butter, and fat in a bowl and rub in with your fingertips until you have fine crumbs

2. Gradually add 2 tbsp water and mix to a smooth dough

3. Knead the pastry briefly, then roll out on a lightly floured surface until a little larger than a 24cm (9½in) diameter fluted loose-bottomed flan tin

4. Lift the pastry over the rolling pin, place in the tin then ease up the sides, pressing it in place
5. Trim the top of the pastry so that it stands a little above the tin
6. Chill for 15 minutes

7. Meanwhile, preheat the oven to 190°C/375°F/Gas 5

8. Pour the syrup into a saucepan, add the ginger, lemon zest and half the juice and gently heat
9. Take the pan off the heat and stir in the breadcrumbs
10. Leave to cool
11. Pour the syrup into the tart case
12. Toss the apple in the remaining lemon juice
13. Arrange the slices, overlapping, in rings over the top of the tart
14. Then melt the remaining butter and brush it over the apples
15. Bake for about 35 minutes until the apples are golden
16. Sift the icing sugar over the top and return the tart to the oven for a further 5 minutes or until the sugar has caramelised
17. Leave to cool for 30 minutes, then remove the tart from the tin and cut into wedges
18. Serve with ice cream or custard, if you like.