Shortcrust pastry and a delicious filling are topped with a uniquely designed painted pastry lattice.
For the pastry, place a heavy baking sheet on the middle shelf of the oven at 200°C/Fan 180°C/Gas 6.
Tip the flour, ginger and salt into a large bowl. Add the chilled, diced butter and rub in using your fingertips until the mixture resembles breadcrumbs. Make a well in the middle of the mixture, add the water and mix with a table knife and then your hands to bring the dough together. Tip the dough onto the work surface, knead very briefly, and then divide into pastry into 2 pieces - 1/3rd and 2/3rds. Wrap the smaller piece in a piece of baking paper and leave to chill in the fridge.
Lightly dust the work surface with plain flour and roll the larger piece of pastry into a rectangle approx. 40cm x 15cm about 2mm thick. Line the tart tin and trim off any excess pastry. Chill for 20 minutes.
Lightly dust the work surface with more plain flour if needed and roll out the smaller ball of pastry to 2mm thick. Using the cutters provided cut out 13 S’s, 2’s and C’s, then hand cut 13 arrows the same height as the letters and number. Place the letters and arrows on a baking sheet lined with baking paper and chill for 20 minutes.
Prick the base of the pastry case, line with baking paper and fill with baking beans. Bake on top of the hot baking sheet for 15 minutes until crisp and pale golden. Remove the paper and baking beans and continue to cook for a further 5 minutes to dry out the base of the pastry. Remove from the oven and set aside.
Meanwhile, tip the breadcrumbs into a bowl, add the lemon zest, ground ginger, golden syrup, double cream and eggs and mix well to thoroughly combine.
Spoon the filling into the pastry case and level with a palette knife. Arrange the pastry letters and arrows on top of the filling in neat SUTC lines and fill any spaces with random sized arrows, hand cut from the pastry trimmings. Bake for 20 - 25 mins until the pastry is golden and the filling has set.
Remove from the oven, leave to cool slightly then paint the pastry letters to match the colours of the SUTC logo. Leave to dry.
Spray the letters with edible glaze then turn the tart out onto a serving plate.