Ingredients:
2-1/2 cups all purpose flour, unbleached
1 cup confectioner's sugar
1/2 tsp salt
1 cup cold butter, cut in pieces
2 large egg yolks
1/3 cup heavy cream
1 tsp vanilla extract
1 cup light corn syrup
1 TB molasses
2 1/4 cups bread crumbs
Zest and juice of 1 medium lemon
1 egg, beaten with 1 TB water
Directions:
In a stand mixer, thoroughly combine the flour, confectioner's sugar and salt. Add in the butter pieces and process until the mixture looks coarse. Add in the egg yolks, cream and vanilla and mix on low just until dough comes together.
Divide the dough in half, wrap each in plastic and refrigerate for an hour.
About 15 minutes before you are ready to bake the tart, combine in a bowl the corn syrup, molasses, bread crumbs, zest and juice.Preheat oven to 400 degrees F.
Roll out one of the dough balls on a floured surface to a 1/4" thickness. Carefully lift it into a tart pan and gently press it into the pan, leaving overhang on the edges and patching any holes or tears. Roll your rolling pin over the top of the pan to trim off the overhang. Use your fingertips to press the dough into the sides of the pan.
Pour the filling into the shell. Roll out the other portion of dough and use a butter knife to cut strips. Weave or lay this in a lattice over the top of the tart. Trim off any overhang and pinch edges where they meet the shell. Brush the lattice with the beaten egg and water. Bake in the 400 degree oven for 10 minutes. Reduce the temperature to 375 and bake another 25 minutes until browned and filling is puffed.
It's very good served with vanilla ice cream!
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