Treacle Tart with Clotted Cream

• 250 gplain flour, 10 g reserved for dusting
• 3 tbspcold water
• ¼ tspsalt
• 140 gunsalted butter, cold and diced
• 1large egg, beaten
• 160 gfresh white breadcrumbs
• 25 gunsalted butter, melted
• 320 ggolden syrup, warmed slightly
• 4 gfinely grated lemon zest, 1 g reserved for finishing
• 1 tbsplemon juice
• 200 gclotted cream, chilled

Method

1. 1Make the pastry: rub the cold diced butter into 240 g of the flour with the salt until the mixture looks like fine breadcrumbs with no visible lumps of butter. Add the cold water a tablespoon at a time, bringing the dough together with a knife until it just clumps; stop the moment it holds. Flatten into a disc, wrap and chill for 20 minutes.
2. 2Roll the pastry out using the reserved 10 g flour to dust the surface to about 3 mm thick, then line a 23 cm fluted tart tin, pressing gently into the flutes. Trim the edges and chill the case for 10 minutes while you make the filling.
3. 3Heat the oven to 200°C/180°C fan while the pastry chills. Line the chilled case with baking paper and fill with baking beans. Blind-bake for 15 minutes, remove the paper and beans, then bake for 5 minutes more until the base looks dry. Reduce the oven to 180°C/160°C fan.
4. 4Warm the golden syrup gently until pourable, then take off the heat and let it cool until just warm. Stir in the breadcrumbs, 3 g lemon zest, lemon juice, beaten egg and melted butter.
5. 5Spread the filling in the baked pastry case. Bake for 25–30 minutes until the pastry is golden and the filling has set with a slight wobble at the centre. Cover the pastry edge loosely with foil if it darkens too quickly.
6. 6Cool in the tin for 20 minutes before carefully removing. Cut into eight slices and serve warm or at room temperature with the clotted cream and reserved 1 g lemon zest.

Per serving

kcal

476

protein

6.7g

fibre

1.7g

carbs

70.8g

fat

18.7g