Treacle Tart

Ingredients (serves 6)

• 1 1/2 cups (225g) plain flour
• 1/3 cup (50g) icing sugar
• 125g unsalted butter, chilled, cut into small cubes
• 1 egg
• 400ml golden syrup
• 100g fresh white breadcrumbs
• Grated zest and juice of 3 lemons
• Cream, to serve

Method

1. Place flour and icing sugar in a food processor, whiz to combine, then add butter and process until mixture resembles fine breadcrumbs. Add egg and process until pastry forms a smooth ball. Cover with plastic wrap and chill in the fridge for 30 minutes.
2. Preheat the oven to 160°C.
3. Roll out pastry on a floured board and use to line a greased, 23cm loose-bottomed tart pan. Roll out excess pastry into a long piece and cut into strips with a crinkle pastry cutter to make the lattice-effect on top.
4. Place golden syrup in a pan over low heat to warm through, add remaining ingredients, then stir to combine. Pour into tart shell and decorate with pastry lattice. Bake for 45 minutes to 1 hour until set. Serve with cream.