Treacle tart with fig jam

Serves 12

225g plain flour, plus extra for dusting 2g salt

130g cold unsalted butter, diced

250g fresh figs, quartered 250g dried figs, roughly chopped 100g caster sugar 2 eggs, plus 1 yolk 700g golden syrup zest and juice of 1 lemon 45ml double cream 200g white breadcrumbs clotted cream, to serve 28cm tart tin greaseproof paper baking beans

To make the pastry, sift the flour and salt into a stand mixer with a paddle and mix in the butter slowly until it resembles breadcrumbs. Add water as needed, approximately 40-50ml, until the dough comes together. On a lightly floured surface, turn out the dough and knead until smooth. Cover with eco cling film and place in the fridge for approximately 20 mins.

For the jam, slowly heat the fresh figs in a saucepan until the juices are released. A little water can be added if needed. Turn to a simmer and add the dried figs and sugar, then gently heat for 15-20 mins until the figs have hydrated. Blend in a food processor or keep as it is for texture.

Preheat the oven to 180°C/160°C fan/gas mark 4. Roll the pastry out to the thickness of a pound coin and line the tart case. Prick the base with a fork, then line with greaseproof paper and fill with baking beans. Blind bake for 15-20 mins, then remove the beans and greaseproof paper, and brush with the egg yolk. Bake for a further 5 mins. Leave to cool.

Turn the oven to 150°C/130°C/gas mark 2. For the filling, beat the eggs in a bowl, then set aside. In a saucepan, gently heat the golden syrup, then mix in the lemon zest and juice, beaten eggs and double cream. Place the breadcrumbs in a clean bowl, then pour over the syrup mixture and lightly mix to incorporate. Leave to soak for 5 mins.

Line the pastry case with the jam, then pour over the breadcrumb mixture evenly and bake for 45-50 mins until the outer edges begin to set. Serve warm or cold with a generous scoop of clotted cream.