LEMON TREACLE TART Serves 810 Ingredients 450g golden syrup 150g white breadcrumbs 60g butter, melted

3 large egg yolks 70ml double cream zest and juice of 1 lemon 3tbsp lemon curd For the sweet pastry 125g unsalted butter, softened to room temperature 90g caster sugar 1 large egg 250g plain flour Method 1. First make the sweet pastry. Place the butter and sugar in a food processor and whiz until just combined. Add the egg and whiz for 30 seconds. 2. Tip in the flour and process for a few seconds until the dough just comes together. (Do not over-process or it will become tough.) Add a little ice-cold (around a tablespoon) water if the dough seems too dry. 3. Knead the dough lightly on a floured surface and shape into a flat disc. Wrap in cling film and chill for 30 minutes before rolling out. 4. To make the tart, roll out the pastry on a lightly floured surface to a large round, the thickness of a 1 coin. Use to line a 23-24cm round shallow tart tin, with a removable base, leaving some excess pastry overhanging the rim. Chill for 30 minutes. Meanwhile, preheat the oven to 190C/Gas 5. 5. Line the pastry case with baking paper and dried or ceramic baking beans and bake blind for 1520 minutes or until the base is cooked through. While still warm, cut off the excess pastry to level with the rim of the tin. Lower the oven setting to 140C/Gas 1. 6. To make the filling, gently heat the golden syrup in a saucepan along with the butter. Be careful not to boil this and just allow the butter to melt. 7. Once the butter has melted stir in the cream, lemon zest, lemon juice, breadcrumbs and finally the egg yolks . Mix well. 8. Spread the lemon curd over the base of the blind baked tart case then pour the filling into the pastry case. 9. Bake for 3040 minutes until the top has just set, but the centre is slightly wobbly when you shake the tin gently. It should still feel slightly soft in the centre.

10. Let the tart cool completely before slicing and serving.