Nutty treacle tart

180g plain flour, plus extra for dusting 30g caster sugar 80g chilled butter, chopped into 1cm cubes, plus extra for greasing 1 egg, plus 1 yolk 4 tbsp cold water 250g golden syrup 60g breadcrumbs juice of 1 lemon 75g double cream ¼ tsp sea salt 150g mixed nuts, such as pecans, pistachios, walnuts, almonds and hazelnuts icing sugar, for dusting 35 x 12cm fluted tart tin

In a large bowl, combine the flour and caster sugar, then add the butter cubes. Rub the butter into the dry ingredients swiftly, using thumbs and fingers, until the mixture resembles breadcrumbs. Shake the bowl gently from side to side so any remaining large lumps of butter come to the surface, then rub the butter into the mixture.

Add the yolk and water to the bowl. Whisk with a fork to bring the mixture together loosely, then knead for 1 min until the dough is smooth and solid. Cover, then leave to chill for 1 hr.

In the meantime, stir together the syrup, breadcrumbs, lemon juice, double cream, remaining egg and the salt in a large mixing bowl, then whisk to combine. Stir in half of the nuts thoroughly and set aside.

Grease the tart tin and preheat the oven to 200°C/gas mark 6. On a surface lightly dusted with flour, roll the pastry out to fit the prepared tin, allowing a 1cm overlap. Fit the tin with the pastry and trim the edges. Cover with baking paper and fill with baking beans, then bake for 10 mins. Remove the paper and beans, and bake for a further 5 mins. Turn the oven temperature down to 180°C/gas mark 4.

Fill the pastry case with the golden syrup mixture, reserving 1 tbsp, then arrange the remaining nuts on top of the filling. Brush the top of the nuts with the reserved mixture. Bake for 25-30 mins until golden and firm. Allow to cool, then dust with icing sugar and serve.

“The fly that sips treacle is lost in the sweets”

John Gay