Ultimate treacle tart

Method

1. For the pastry, whizz the butter and icing sugar in a food processor until smooth. Add the egg yolks and pulse to combine. Add the flour and a pinch of salt, mixing just enough to bring the dough together, then knead briefly and bring together with your hands into a ball. Flatten into a disc, wrap well and chill for 30 minutes.
2. Roll out the pastry on a lightly floured surface, then use to line the tin, trying not to stretch the pastry. Trim off any excess with a sharp knife, then chill again for 30 minutes.
3. Meanwhile heat the oven to 160°C fan/gas 4. Gently warm the cream and golden syrup in a pan, but don’t let it bubble. Put the almonds and breadcrumbs in a bowl with the lemon/orange zests, then pour over the warm syrup mixture and leave to stand.
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5. Line the pastry with foil, fill with baking beans or uncooked rice, then blind bake for 20-25 minutes until the sides feel set. Remove the foil and beans/rice, then bake for 5 minutes more until the pastry feels sandy.
6. Stir the beaten egg and lemon juice into the syrup mixture until just combined. Pour the mixture into the pastry case and bake for 45-50 minutes until the middle feels just set. Cool, then serve with blueberries and double cream, ice cream or custard.