Treacle Tart

Steps

1. Begin by preparing the shortcrust pastry. In a large bowl, combine 250g plain flour with 135g butter, rubbing the butter into the flour until it resembles fine breadcrumbs. Alternatively, use a food processor for this step.
2. Add about 3 tablespoons of cold water to the mixture and combine until you form a firm dough. Wrap the dough in cling film and refrigerate for approximately 20 minutes.
3. Preheat your oven to 200°C (400°F/Gas 6) and place a heavy baking tray inside to heat up. Grease an 18cm (7in) deep loose-bottomed flan tin with butter.
4. Set aside 150g of the pastry for the lattice top. Roll out the remaining pastry on a floured surface to line the prepared flan tin. Prick the base with a fork to prevent it from rising during baking.
5. Roll out the reserved pastry thinly on cling film for the lattice top. Egg wash this pastry and refrigerate (don't cut into strips yet).
6. For the filling, gently heat 400g golden syrup in a large pan without boiling. Once melted, stir in 150g breadcrumbs, the zest of 2 lemons, and adjust the lemon quantity to taste. If the mixture appears too runny, add more breadcrumbs.
7. Pour the filling into the lined tin, smoothing the surface.
8. Retrieve the reserved pastry, cut it into long strips (1cm/½in wide), ensuring they are longer than the edges of the tart tin.
9. Egg wash the edge of the pastry in the tin, then create a woven lattice pattern with the strips, allowing them to hang over the edges.
10. Trim the strips by pressing them down against the edge of the tin for a neat finish.
11. Bake on the preheated tray for about 10 minutes until the pastry begins to color. Reduce the temperature to 180°C (350°F/Gas 4). If the lattice browns too quickly, cover the tart with aluminum foil.
12. Continue baking for an additional 25-30 minutes until the pastry is golden brown and the filling is set.
13. Once baked, allow the tart to firm up in the tin. Serve warm or cold.