Treacle Tart with Golden Syrup and Lemon Zest

Shopping list

• 250 g plain flour — for pastry

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• 125 g cold butter — cubed

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• 1 tbsp caster sugar — for pastry

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• 1 piece egg yolk

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• 2 tbsp cold water

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• 400 g golden syrup

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• 150 g fresh white breadcrumbs

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• 1 piece lemon zest — finely grated

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• 2 tbsp lemon juice

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• 2 tbsp double cream

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Step by step

1. 1

   In a food processor, pulse the flour, cold butter and sugar until the mixture resembles fine breadcrumbs.

2. 2

   Add the egg yolk and cold water, then pulse again until the dough just comes together.

3. 3

   Turn out onto a lightly floured surface, knead briefly, then wrap in cling film and chill for 30 minutes.

4. 4

   Preheat your oven to 190°C (170°C fan). Roll out the pastry on a floured surface to about 3 mm thick and use it to line a 23 cm tart tin. Trim the edges and prick the base with a fork.

5. 5

   Line the pastry with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until pale golden. Set aside.

6. 6

   In a large bowl, gently warm the golden syrup in a microwave for 30 seconds to loosen it, then stir in the breadcrumbs, lemon zest, lemon juice and double cream until thoroughly combined.

7. 7

   Pour the filling into the part-baked pastry case and spread evenly.

8. 8

   Bake for 25– 30 minutes until the filling is set with a slight wobble in the centre and the pastry is golden.

9. 9

   Allow to cool in the tin for at least 20 minutes before slicing. Serve warm or at room temperature with custard or clotted cream.