Orange hot cross bun treacle tart

Method

1. To make the pastry, add the flour, sugar, salt and mixed spice to a food processor and whizz to combine. Add the butter and pulse until the mixture resembles breadcrumbs, then add the egg yolks and 1 tbsp ice-cold water. Pulse until the mixture begins to clump (it might need another tbsp water). Turn the dough out, knead briefly to form it into a disc, then wrap and put in the fridge to rest for at least 30 minutes.
2. Unwrap the pastry and, on a lightly floured worktop, roll it out into a rough 30cm circle. Use it to line the tart tin, then trim off most of the overhang, leaving 2cm around the edges in case of shrinkage. Put the tin in the fridge to chill for 30 minutes.
3. While the pastry chills, heat the oven to 180°C/160°C fan/ gas 4 and put a baking sheet in to heat up. Add the cream, golden syrup and spices to a medium saucepan over a low heat. Once warmed and looser, stir until mixed, then remove from the heat. Stir in the hot cross bun breadcrumbs and finely grate in the zest of both oranges, then squeeze in the juice of 1 orange. Peel and segment the second orange (see Know-how) and set the segments aside, squeezing the leftovers to catch any remaining juice.
4. Line the chilled pastry with foil, then fill with baking beans or uncooked rice. Blind-bake for 25 minutes, then remove the foil and beans/rice and bake for a further 5 minutes until the pastry is dry and sandy. Leave to cool slightly, then trim off any overhang (see Know-how).
5. Stir the beaten egg into the syrup mixture, then carefully pour the mixture into the baked pastry case. Return to the oven for 50 minutes or until the middle feels just set. Leave to cool completely (or at least until it’s just warm) before removing carefully from the tin. Slice and serve with a dollop of crème fraîche, the orange segments and a drizzle of their juice on top.