Preheat the oven to 200C/400F/Gas 6. Grease a 25cm/10in tart tin with butter.
For the pastry case, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the icing sugar and blend again to combine. Add the egg yolk and blend again, adding the water a tablespoonful at a time, with the motor still running, until the mixture comes together as a dough.
Turn the dough out onto a lightly floured surface and knead for 1-2 minutes, or until smooth (NB. Do not overwork the dough). Wrap the dough in cling film and chill in the fridge for 20 minutes.
Roll the chilled pastry out onto a lightly floured surface until it is 30cm/12in in diameter and 3mm/¼in thick. Carefully line the prepared tart tin with the pastry, trimming off any excess.
Line the pastry case with baking parchment and half-fill with ceramic baking beans. Bake in the oven for 15 minutes, then remove the baking parchment and baking beans. Return the pastry case to the oven and bake for a further 3-5 minutes, or until pale golden-brown. Remove from the oven and set aside to cool. Reduce the oven temperature to 150C/300F/Gas 2.
For the tart filling, heat the golden syrup, lemon zest and juice and orange zest and juice in a pan over a low to medium heat, until the consistency of the syrup has thinned and the mixture is warmed through. Remove from the heat.
Place the breadcrumbs into a bowl and pour over the warm syrup mixture. Stir well to combine. Pour the filling mixture into the pastry case, return to the oven and bake for 25-30 minutes, or until the filling has set and is golden-brown. Remove from the oven and set aside to cool.
For the lime clotted cream, in a bowl, mix together the clotted cream, lime juice and lime zest until well combined.
To serve, slice the tart into wedges and place one slice into the centre of each serving plate. Place a spoonful of lime clotted cream on top.
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James Lewis and Mark Franks do battle at the famous Waterloo flea market in Belgium.
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