Classic treacle tart

SERVES 6

Ingredients:

1¾ cups all-purpose flour,plus extra for dusting

5 tbsp cold butter, cut into ½in (1cm) dice

sea salt

For the filling:

2 tbsp butter

3–4 slices firm white bread, made into coarse bread crumbs

3–4 tbsp Lyle’s Golden Syrup or light corn syrup

Method:

1 Preheat the oven to 400°F (200°C). Make the pastry by placing the flour and butter in a bowl with a pinch of salt. Using your fingertips, rub the flour into the butter until the mixture resembles coarse crumbs. Add a few drops of iced water, then pull the pastry together until it comes away from the edge of the bowl. Transfer

to a lightly floured surface and roll into a ball. Flatten slightly, wrap in plastic, and refrigerate for 20 minutes.

2 Roll the pastry into a thin circle large enough to line an 8in (20cm) round tart pan with a removable bottom. Trim off any excess dough with a knife, and prick the base all over with a fork. Line the pastry shell with parchment paper, then fill with pie weights or dry beans. Bake in the oven for 15 minutes, until very lightly

golden. Remove the weights and the parchment, then put the tart shell back into the oven for a few minutes to lightly brown the base. Set aside while you make the filling. Reduce the oven temperature to 375°F (190°C).

3 Combine the butter and bread crumbs in a bowl and mix with a fork until well blended. Add the syrup and stir until the mixture is smooth but still quite stiff. Spoon into the pastry shell and level the top. Bake in the oven for 10–15 minutes or until golden and set. Do not overcook or the filling will become brittle. Leave to cool, then wrap in parchment paper followed by plastic wrap, and freeze.

4 To serve, defrost overnight in the refrigerator. Serve at room temperature or reheat in a preheated to 350°F (180°C) for 15–25 minutes, or until warmed through.

Classic treacle tart