TradPuds

Treacle tart
1. 

175g unsalted butter
250g plain flour
90g golden caster sugar
Quarter of a lemon, zested
1 egg, beaten

FILLING
454g tin of golden syrup 
2 tbsp dark treacle
2 eggs plus 2 yolks
220ml double cream
1 lemon,zested and juiced
175g brown breadcrumbs
200g ground almonds

To make the pastry, whizz the butter and flour in a food processor until the mixture resembles breadcrumbs. Stir in the sugar and lemon zest. Make a well in the centre and add the beaten egg, working the mixture into a dough. Wrap in

cling film and chill in the fridge for at least half an hour. Roll the pastry out to the thickness of a pound coin on a floured surface then use to line a 25 cm tart tin. Leave the excess pastry draped over the edges. Chill for another half an hour.

Heat the oven to 160C. Line the pastry case with baking paper, fill with baking beans and bake blind for 15 minutes. Remove the paper and beans and put back

into the oven for another 5 minutes to dry out the base. The pastry should be just starting to colour. Remove from the oven and turn it down to 140C. Trim off the excess pastry with a sharp knife while still warm.

Warm the syrup and treacle gently in a large pan until they become more liquid, then put in a large mixing bowl. Beat together the eggs and cream, and stir into the treacle mix with the lemon zest and juice. Add the breadcrumbs and almonds. Pour into the pastry case. Put the tart into the oven and bake for about 50 minutes until the filling has risen slightly and is springy to the touch. Leave for 15 minutes before serving warm.

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