Earl Grey Treacle Tart

The perfumed citrusy aroma of Earl Grey tea pairs wonderfully with the rich, intense sweetness of a treacle tart and sourdough breadcrumbs add even more flavour. This is best served slightly warm, with a scoop of our No-churn Crème Fraîche Ice Cream (see above).

Hands-on time 25min, plus chilling and cooling. Cooking time about

1hr 5min. Serves 8

FOR THE PASTRY

 175g plain flour, plus extra to dust  2tbsp loose-leaf Earl Grey tea  125g butter, chilled and cubed  40g caster sugar

 1 medium egg yolk

FOR THE FILLING

 40g butter

 400g golden syrup

 Finely grated zest 1 orange and 1 lemon, plus 1tbsp juice of each  150g white sourdough breadcrumbs  1 medium egg, beaten

1 Make the pastry. Put flour, tea and a pinch of salt into a food processor and pulse briefly until combined and tea has broken down slightly. Add butter and sugar and pulse until mixture resembles fine breadcrumbs. Add egg yolk and 1-2tsp ice-cold water, and pulse until pastry just comes together. Tip on to a work surface, shape into a disc, wrap well and chill for 30min.

2 Lightly flour a work surface and roll out pastry. Use to line a 21cm round, 4cm deep loose-bottomed fluted tart tin, leaving excess pastry hanging over the sides. Prick base all over with a fork and chill for 20min, until firm.

3 Preheat oven to 200°C (180°C fan) mark 6. Line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Bake for 15-20min, then carefully lift out parchment and baking beans and return tin to oven for 5-8min, until pastry is crisp and pale golden. While still warm, trim the excess pastry using a small sharp serrated knife. Reduce oven to 180°C (160°C fan) mark 4.

4 To make the filling, in a medium pan heat the butter and syrup over low heat until melted and combined. Remove from heat and stir in the orange and lemon zest and juices, followed by the breadcrumbs and finally the beaten egg and a pinch of salt. Spoon filling into the pastry case (still in tin) and bake in the oven for 30-35min, until filling looks firm when tin is tapped.

5 Leave to cool in the tin for 5-10min, then transfer to a serving plate. Serve just warm or at room temperature with our No-churn Crème Fraîche Ice Cream (see above), if you like.

PER SERVING 461cals, 6g protein, 18g fat (11g saturates), 68g carbs (40g total sugars), 1g fibre

FREEZE AHEAD Prepare to end of step 4 and allow to cool completely. Wrap tart (in tin) well in clingfilm, then foil and freeze for up to 3 months. To serve, remove wrappings and reheat from frozen in an oven preheated to 180°C (160°C fan) mark 4 for 15-20min, until piping hot. Complete recipe to serve.