Treacle Tart with Lemon and Breadcrumbs

Shopping list

• 200 g plain flour — for pastry

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• 100 g cold butter — cubed

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• 3 tbsp cold water

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• 400 g golden syrup

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• 120 g fresh white breadcrumbs

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• 1 piece lemon — zest and juice

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• 1 piece egg — beaten

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Step by step

1. 1

   Rub the butter into the flour until it resembles fine breadcrumbs. Add the water a tablespoon at a time until a dough forms. Wrap and chill for 30 minutes.

2. 2

   Preheat your oven to 190°C (170°C fan).

3. 3

   Roll out the pastry on a lightly floured surface and line a 23 cm loose-bottomed tart tin. Prick the base with a fork.

4. 4

   Line the pastry case with baking parchment and fill with baking beans. Blind bake for 15 minutes.

5. 5

   Remove the beans and parchment and bake for a further 5 minutes until lightly golden. Remove from the oven.

6. 6

   In a bowl, mix the golden syrup, breadcrumbs, lemon zest, lemon juice and beaten egg 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 and lightly golden on top.

9. 9

   Allow to cool in the tin for 10 minutes before removing and serving warm or at room temperature.