Treacle Tart

Ingredients

• 250g all-purpose flour
• 125g cold butter, cubed
• 1 egg yolk
• 2 to 3 tbsp cold water
• Pinch of salt
• 450g golden syrup
• 150g fresh white breadcrumbs
• 100ml double cream
• Zest and juice of 1 lemon

Before you cook

• Cube the cold butter and keep it chilled until ready to use.
• Make fresh breadcrumbs from day-old white bread, pulsed in a food processor.

Steps

1. Rub the cold butter into the flour and salt with your fingertips until the mixture looks like coarse breadcrumbs.
2. Mix in the egg yolk and just enough cold water to bring the dough together.
3. Shape the dough into a disc, wrap it, and chill it in the fridge for 20 minutes.
4. Preheat the oven to 190C.
5. Roll the chilled dough out and line a 25cm tart tin with it, trimming the excess edges.
6. Prick the base with a fork and chill the lined tin for a further 10 minutes.
7. Line the pastry with parchment and baking beans, then blind bake for 12 minutes.
8. Remove the beans and parchment and bake the empty case for a further 5 minutes until just set and pale gold.
9. Warm the golden syrup gently in a pan until it is runny and easy to pour.
10. Stir the breadcrumbs, double cream, lemon zest and lemon juice into the warm syrup.
11. Pour the filling into the baked pastry case and spread it level.
12. Bake the tart for 25 to 30 minutes until the filling is set but still slightly soft in the center.
13. Let the tart cool for at least 15 minutes before slicing, and serve warm with cream or custard.