Treacle Tart

Ingredients

• 250g Plain Flour
• 135g Butter
• 400g Golden Syrup
• 150g Breadcrumbs
• Zest of 2 Lemons
• 1 beaten Eggs

Instructions

1. To make the pastry, place the flour in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add a few tablespoons of cold water and bring the mixture together into a firm dough. Wrap and chill for about 20 minutes.
2. Preheat the oven to 200°C / 400°F / Gas mark 6 and place a heavy baking tray inside to heat. Grease a deep 18 cm fluted tart tin with a removable base.
3. Remove a portion of the chilled pastry and set it aside for the lattice topping. Roll out the remaining pastry thinly on a lightly floured surface and use it to line the prepared tin. Prick the base with a fork to prevent it from rising.
4. Roll out the reserved pastry on cling film, brush lightly with beaten egg and return it to the fridge to chill. Do not cut it into strips at this stage.
5. To make the filling, gently heat the golden syrup in a large pan until melted, without boiling. Stir in the breadcrumbs, lemon zest and lemon juice, adjusting the consistency with extra breadcrumbs if needed. Pour the mixture into the lined tin and level the surface.
6. Remove the chilled pastry and cut it into long, even strips. Brush the edge of the pastry case with beaten egg and arrange the strips over the filling to form a lattice, allowing the ends to overhang.
7. Trim the excess pastry neatly using the edge of the tin. Place the tart on the hot baking tray and bake for about 10 minutes until the pastry begins to colour.
8. Reduce the oven temperature to 180°C / 350°F / Gas mark 4 and continue baking for a further 25–30 minutes, covering loosely with foil if the top browns too quickly, until the pastry is golden and the filling is set.
9. Remove from the oven and allow the tart to firm up in the tin. Serve warm or cold.

instructions_source: editorial-classic