The Amy Bates treacle tart
Serves 12-14 people
300g plain flour 125g cold unsalted butter, chopped 1 large egg Pinch of salt
540g golden syrup the zest and juice of ½ lemon Pinch of ground ginger 125g soft white breadcrumbs 70g ground almonds 4 egg yolks 225ml double cream
Put the flour, butter and a pinch of salt into a food processor and process until the mix resembles fine breadcrumbs. Add the egg and 1-2 tbsp ice-cold water. Using the pulse button, process until the mixture comes together. Flatten to a round shape, wrap in cling film and refrigerate for an hour.
roll out pastry and line a 24cm round tart tin. Line pastry with greaseproof paper and baking beans. blind-bake pastry in a pre-heated 180ºc oven for 10-12 minutes. remove the greaseproof paper and baking beans and bake for a further 2-3 minutes. remove from the oven and set aside while you make the filling.
For the filling, stir the golden syrup, lemon zest and juice in a saucepan over a low heat for 1-2 minutes. Whisk in the remaining ingredients and mix well. Pour into the pastry case then put the tin into the pre-heated oven, 180ºc, and bake for 25-35 minutes or until the tart is slightly puffed up and beginning to firm. remove from the oven and leave to cool in the tin. Serve with double cream or vanilla ice cream. this tart will keep for up to five days in an airtight container.