Treacle Tart

Ingredients

• 225 g plain flour
• 2 tbsp icing sugar
• 150 g very cold unsalted butter, cubed
• 1 pinch salt
• 3 tbsp ice-cold water
• 1 large egg, beaten, for egg wash
• 140 g brown breadcrumbs
• 60 g butter
• 400 g golden syrup
• 35 g black treacle or molasses
• 2 tbsp double cream
• 1 large egg
• 1 large egg yolk
• 1 tbsp lemon juice
• 1 pinch salt

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Mix the flour, icing sugar, and salt, rub in the very cold butter to coarse crumbs, then add the ice water and form a dough gently.
2. Step 2.Flatten, wrap, and chill the pastry before rolling it to line a 23 cm tart tin; trim neatly, prick the base, and chill again.
3. Step 3.Line the pastry with parchment and baking weights and blind-bake at 170°C fan for 15 to 20 minutes until the sides are set.
4. Step 4.Remove the weights, brush the base lightly with beaten egg, and bake 5 to 10 minutes more until sealed and lightly golden.
5. Step 5.Warm the 60 grams butter, golden syrup, and black treacle just enough to melt together, then remove from the heat before adding eggs.
6. Step 6.Whisk the cream, whole egg, egg yolk, lemon juice, and salt together, then combine with the warm syrup and stir in the breadcrumbs.
7. Step 7.Pour the filling into the baked shell, level the breadcrumbs evenly, and reduce the oven to 150°C fan.
8. Step 8.Bake for 15 to 20 minutes until the edges are set and the center has a gentle wobble, then cool before removing and slicing.