British Treacle Tart with a Citrus Twist

Ingredients

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 For the pastry, combine the sifted flour and salt in a large bowl. Add the cubed butter and rub together with your fingertips until the mixture resembles breadcrumbs.
3. 3 Gradually add cold water, a tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in cling film, and refrigerate for 15 minutes.
4. 4 Roll out the chilled pastry on a lightly floured surface and line an 8-inch tart tin. Trim the edges and prick the base with a fork.
5. 5 Blind bake the pastry for 10 minutes using baking beans or rice, then remove the beans and bake for another 5 minutes until golden.
6. 6 For the filling, gently heat the golden syrup in a saucepan until runny. Remove from heat and stir in the breadcrumbs, beaten egg, lemon zest, orange zest, and lemon juice.
7. 7 Pour the filling into the baked pastry shell and smooth the top.
8. 8 Bake the tart in the preheated oven for 20-25 minutes, or until the filling is set and golden brown.
9. 9 Allow the tart to cool slightly before removing it from the tin. Serve warm or at room temperature.