Treacle Tart with Lemon Pastry

Shopping list

• 250 g plain flour — plus extra for dusting

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• 25 g icing sugar

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• 125 g unsalted butter — cold and cubed

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• 1 piece lemon — zest only

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• 1 piece large egg yolk

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• 2 tbsp cold water

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• 450 g golden syrup

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• 100 g fresh white breadcrumbs

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• 1 piece lemon — juice only

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• 0.25 tsp ground ginger

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Step by step

1. 1

   In a food processor, pulse the flour, icing sugar, butter cubes and lemon zest until the mixture resembles fine breadcrumbs.

2. 2

   Add the egg yolk and cold water, then pulse until the dough just comes together. Turn out onto a floured surface and knead briefly into a smooth disc. Wrap in cling film and chill for 30 minutes.

3. 3

   Preheat the oven to 190°C (170°C fan). Grease a 23 cm loose-bottomed tart tin.

4. 4

   Roll out the pastry on a lightly floured surface to about 3 mm thick and use it to line the prepared tin. Trim the excess and prick the base all over with a fork.

5. 5

   Line the pastry case 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.

6. 6

   Meanwhile, gently warm the golden syrup in a saucepan over low heat until runny. Remove from the heat and stir in the breadcrumbs, lemon juice and ground ginger.

7. 7

   Pour the filling into the pastry case and spread evenly.

8. 8

   Bake for 25– 30 minutes until the filling is set and golden on top. The centre should still have a slight wobble.

9. 9

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