Go on indulge yourself. This sweet and sticky treacle tart is so much fun to make - but so much more fun to eat!
Ingredients
- 375g pack fresh ready-rolled shortcrust pastry, at room temperature
- 250g golden syrup
- 175g fresh white breadcrumbs
- Finely grated zest and juice of 1 lemon
- Flour, for dusting
Method
- 1. Preheat the oven to 200°C/fan180°C/ gas 6 and put a baking tray in to heat up. Unroll the pastry and use to line a 20cm x 2.5cm deep, round, fluted, loose-bottomed tart tin. Trim off and reserve the trimmings to decorate. Chill for 20 minutes.
- 2. Meanwhile, heat the golden syrup in a saucepan over a low heat until warm and runny. Remove from the heat and stir in the breadcrumbs, lemon zest and juice. Tip into the pastry case and spread evenly.
- 3. On a lightly floured surface, roll out the reserved pastry trimmings and cut into 10-12 long, narrow strips. Carefully twist each strip until spiral-shaped, then lay half of them, spaced apart, across the pie filling. Arrange the remaining strips at right angles to the first strips, to form a lattice. Press the edges of the strips around the rim of the pastry case, trimming off any excess.
- 4. Place the tart on the hot baking sheet and bake for 10 minutes. Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake for a further 20 minutes or until the filling is lightly set and the pastry golden. Cool in the tin for 10 minutes, then carefully remove and transfer to a board. Cut into slices and serve with ice cream, custard or cream.