Treacle Tart

Ingredients

• 175 g Block Margarine or Butter (at room temperature)
• 65 g Caster Sugar
• 250 g Plain Flour
• 500 g Golden Syrup (see Golden Syrup note below)
• 125 g Breadcumbs (fresh)
• 1 Lemon (zested)
• 3 tbsp Double Cream
• Sea Salt (small pinch)
• 1 Free-range Egg (at room temperature; see Egg Size note below)

Instructions

1. 1

   --- For the Pastry: ---

2. 2

   In a large bowl, cream together the butter/margarine and sugar until light and fluffy. Sift in the flour and mix to create a soft dough, using your hands to bring it together when necessary. Gently knead the dough on a clean surface to ensure it is thoroughly combined, before wrapping the dough in cling film and placing in the fridge for 30 minutes to firm up a little.

3. 3

   Lightly grease a 20 cm (8-inch) loose-bottom fluted tart tin with a little excess butter/margarine, before lightly dusting with flour. Set aside.

4. 4

   Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F). Roll the chilled pastry on a lightly floured surface to a 28cm circle (about 5mm thick). Transfer the pastry to the prepared tart tin, pressing into the edges and leaving a slight overhang at the top.

5. 5

   Trim the edges neatly with a sharp knife. Prick the base with a fork before lining with greaseproof paper and filling with baking beans. Blind bake the pastry base in the pre-heate oven for 15 minutes. Remove the baking beans and continue to bake for a further 5 minutes. Whilst the pastry base is baking, prepare the filling.

6. 6

   --- For the Filling: ---

7. 7

   In a large pan, warm the golden syrup over a low heat until it is a little thinner in consistency and easier to stir. Remove from the heat and add the breadcrumbs, lemon zest, double cream and salt. Mix together before adding the egg, then mix thoroughly until combined.

8. 8

   Pour the filling mixture into the blind-baked pastry base. Reduce your oven temperature to 160°c (140°c for fan-assisted ovens, Gas Mark 3 or 325°F). Bake the tart for 35-40 minutes, until golden and the filling has begun to set.

9. 9

   Allow the tart to cool a little before serving in slices.