Treacle tart

Go on, indulge yourself. This sweet and sticky treacle tart recipe is fun to make – but much more fun to eat.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/fan180°C/gas 6 and put a baking tray in to heat up.

Step 2

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 min.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Place the tart on the hot baking sheet and bake for 10 min.

Step 7

Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake for a further 20 min or until the filling is lightly set and the pastry golden.

Step 8

Cool in the tin for 10 min, then carefully remove and transfer to a board. Cut into slices and serve with ice cream, custard or cream.

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