Treacle Tart

Method

1. 1

   Make the pastry

   Rub the cold butter into the flour until it resembles fine crumbs, then stir in the sugar. Add the egg yolk and water and gently bring the mixture together into a dough.

2. 2

   Chill

   Flatten the dough into a disc, wrap it and chill for 30 minutes.

3. 3

   Line the tin

   Heat the oven to 190°C (170°C fan). Roll the pastry on a lightly floured surface to about 3 mm thick, line a 23 cm tart tin and trim the edge.

4. 4

   Prepare to bake

   Prick the base with a fork, line with baking paper and fill with baking beans.

5. 5

   Blind bake

   Bake at 190°C (170°C fan) for 15 minutes, until the edges are set. Remove the paper and beans, then bake for 5 minutes more, until the base looks dry and lightly golden.

6. 6

   Warm the syrup

   Warm the golden syrup in a saucepan over low heat for 2 to 3 minutes, just until runny, then take it off the heat.

7. 7

   Mix the filling

   Stir in the breadcrumbs, lemon zest, lemon juice and cream until evenly combined.

8. 8

   Fill the tart

   Pour the filling into the pastry case and spread it evenly. Keep the oven at 190°C (170°C fan).

9. 9

   Bake and cool

   Bake at 190°C (170°C fan) for 25 to 30 minutes, until the filling is golden and just set with a slight wobble in the centre. Cool in the tin for at least 20 minutes before slicing.

Tips

• Stop mixing as soon as the pastry forms a dough to keep it tender.
• If the pastry softens while rolling, chill it briefly before lining the tin.
• Warm the syrup only until runny; do not let it boil.
• The tart is ready when the centre still has a slight wobble.

Swaps

• Use orange zest and juice instead of lemon for a softer citrus note.
• Use a pinch of ground ginger in place of some of the lemon zest for gentle warmth.

Storing

Keep covered in the fridge for up to 3 days; bring to room temperature or warm gently before serving.