Sacrewell Tart

Pastry 225g (8oz) pea flour 100g (4oz) butter or vegetable margarine 10ml (2 teasp) caster sugar 1 egg, size 3, beaten 30ml (2tablesp) cold water Filling 283g (10oz) can colour free small processed peas, drained and rinsed 100g (4oz) golden syrup 2 eggs, size 3, beaten 75g (3oz) light golden sugar 100g (4oz) sultanas

To make the pastry, rub together the pea flour and fat until the mixture resembles fine breadcrumbs. Add sugar. Mix the beaten egg and water together and stir into the mixture. Mix to a dough. Roll out the pastry and use to line a 23cm (9") flan dish.
To make the filling, purée the peas in a food processor together with the syrup. Add the eggs and sugar and mix until well blended. Sprinkle the sultanas into the pastry case, then pour over the filling. Cook in the oven 190º C / 375º F Gas Mark 5 for 35 minutes, or until firm to the touch.

Serves 6-8