Traditional British Treacle Tart

Ingredients

Egg

1, beaten (for egg wash)

Lemon

1, zest and juice

Fresh breadcrumbs

2 cups

Golden syrup

1 cup

Shortcrust pastry

1, ready roll (or homemade)

Instructions

1. Preheat the oven to 200°C (180°C fan) mark 6.
2. On a lightly floured surface, roll out the shortcrust pastry. Use it to line a 23cm tart tin, ensuring it covers the base and sides evenly. Prick the base with a fork and chill in the refrigerator for 20 minutes.
3. Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes.
4. Carefully remove the baking beans and parchment, return the tart to the oven and bake for a further 5-10 minutes, or until the base is a golden brown.
5. While the pastry is baking, gently heat the golden syrup in a pan until it becomes runny. Stir in the breadcrumbs, lemon zest and juice.
6. Pour the breadcrumb mixture into the baked pastry case, smoothing the surface with the back of a spoon.
7. Brush the edges of the pastry with the beaten egg to give it a golden finish.
8. Bake for 25-30 minutes until the filling is golden and set, and the pastry is crisp.
9. Allow the tart to cool slightly before serving. Enjoy it warm, with a dollop of clotted cream or a scoop of vanilla ice cream.