Treacle Tart Treasure Trove

AN OLD-FASHIONED FAVOURITE WITH UP-TO-DATE APPEAL!

INGREDIENTS (Serves 6-8) ◆ 150g plain white flour ◆ Pinch of salt ◆ 2tsp icing sugar ◆ 75g chilled butter, cut into

pieces ◆ 1-2tbsp chilled water For the filling: ◆ 200g golden syrup ◆ 2tsp finely grated lemon zest ◆ 2tsp lemon juice ◆ 1 egg, beaten ◆ 2tbsp single or double cream ◆ 80g fresh white or brown

breadcrumbs 1 Sift the flour, salt and icing sugar into a large mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs. Add just enough water to make a soft, but not sticky dough. Turn onto a floured sur face and knead lightly for a few moments. Wrap and chill for 15min. 2 Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6 and preheat a metal baking sheet. Roll out the dough on a lightly floured sur face, with a lightly floured rolling pin. Use the pastry to line a 20cm metal pie tin, decorating the edge. 3 Line the pastry case with baking paper and baking beans, or use a piece of crumpled foil. Place the tin on the preheated baking sheet. Bake blind (i.e. without a filling) for 10min. Remove the paper and beans or foil, and bake for 4-5min more. 4 Reduce the oven temperature to 170°C, Fan Oven 150°C, Gas Mark 4. For the filling, warm the golden syrup a little, then mix in the lemon zest and lemon juice. Beat the egg, set aside 1tbsp, then stir the rest into the syrup mixture with the cream and breadcrumbs. Add to the pastry case, brush with beaten egg, bake for 20min until golden brown.