4 oz plain white flour
2 oz butter
4 large tbsp golden syrup
12 tbsp breadcrumbs
Squeeze of lemon juice
The first three ingredients are to make the pastry shell although you could use bought pastry if you prefer. I made enough for an eight inch diameter pie dish.
Rub the butter into the flour as lightly as you can until the mixture resembles fine breadcrumbs. Slowly add cold water, tbsp by tbsp, stirring it in until you have a soft dough. If your dough gets too sticky, you might need to dust it with more flour. Try to handle it as little as possible or your pastry will be hard instead of flaky and crisp!
Wrap the dough in cling film and refrigerate it for 30 minutes.
Grease a pie tin and put the oven on to preheat to 180c.
Roll out the pastry to about the thickness of a pound coin. Line your pie dish with pastry, trimming off any excess. Prick the pastry base several times with a fork.
I wasn't sure exactly how much treacle filling I would need so I added a tbsp of syrup and 3 of breadcrumbs to the pan at a time, building up the quantity until it looked enough to fill the pastry shell.
Pour the syrupy breadcrumbs into your pastry shell and place the tart on a baking tray in the preheated oven. The baking tray is in case the tart boils over while cooking. I didn't want golden syrup going everywhere!
Bake at 180c for 25-30 minutes or until the tart filling is bubbling and the pastry is golden. Remove from the oven and set aside for five minutes to give the filling a chance to firm up a little before serving.
You can eat Treacle Tart warm or cold. We had ours warm with a dollop of coconut cream which was delicious. You can also serve it with creme fraiche, cream or ice cream.