Salty honey treacle tart

Cheat it with ready-rolled shortcrust pastry.

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Step 1

1 Mix the flour and sugar in a bowl with a pinch of salt. Rub in the butter with your fingertips until sandy and resembling breadcrumbs. Use a cutlery knife to stir in 2-3 tbsp cold water to bring the mixture into a dough, then shape into a disc and wrap in clingfilm. Chill for at least 20 mins.

Step 2

2 Meanwhile, heat the honey, syrup and treacle in a pan over a low heat until melted. Remove from the heat and stir in the rest of the filling ingredients; set aside to cool and thicken.

Step 3

3 Preheat the oven to gas 5, 190°C, fan 170°C and grease a 23cm fluted tart tin. Roll out the pastry on a lightly floured surface to 3mm thick, then put in the tin, pressing into the corners and sides. Leave 3cm of excess pastry overhanging; trim the rest.

Step 4

4 Prick the base all over with a fork. Line with baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and bake for 10-15 mins until pale golden and sandy. Use a sharp knife to trim the overhanging pastry.

Step 5

5 Spoon the honey mixture into the pastry, spreading evenly but not pressing down. Bake for 30 mins or until golden and crusty. Scatter with a pinch of sea salt. Serve with cream or ice cream, if you like.