British Treacle Tart with Oat Pastry

Shopping list

• 150 g plain flour

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• 50 g rolled oats

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• 100 g coconut oil — solid, chilled

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• 3 tbsp cold water

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• 400 g golden syrup

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• 1 piece lemon — zest and juice

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• 100 g fresh breadcrumbs — white or wholemeal

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• 0.5 tsp ground ginger

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Step by step

1. 1

   Preheat your oven to 180 °C (fan 160 °C). Lightly grease a 23 cm loose-bottomed tart tin.

2. 2

   In a food processor, pulse the flour and oats briefly to mix. Add the chilled coconut oil in small pieces and pulse until the mixture resembles breadcrumbs.

3. 3

   Add the cold water, 1 tablespoon at a time, pulsing until the dough just comes together. Wrap in cling film and chill for 20 minutes.

4. 4

   Roll out the pastry on a lightly floured surface to about 3 mm thick and use it to line the tart tin, pressing into the edges. Trim any overhang and prick the base with a fork.

5. 5

   Line the pastry with baking parchment and baking beans; blind-bake for 15 minutes. Remove the parchment and beans, then bake for a further 5 minutes until lightly golden. Set aside.

6. 6

   Warm the golden syrup gently in a saucepan (do not boil). Remove from heat and stir in the lemon zest, lemon juice, breadcrumbs and ground ginger until well combined.

7. 7

   Pour the filling into the pastry case and smooth the top.

8. 8

   Bake for 25– 30 minutes until the filling is set but still slightly wobbly in the centre.

9. 9

   Allow to cool for at least 15 minutes before slicing. Serve warm or at room temperature.