British Treacle Tart with a Citrus Twist

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup unsalted butter, cold, cubed
• 2 tablespoons cold water
• 1 pinch salt

• 1 cup golden syrup
• 1 cup fresh breadcrumbs
• 1 large egg, beaten
• 1 tablespoon lemon zest, finely grated
• 1 tablespoon orange zest, finely grated
• 2 tablespoons lemon juice, freshly squeezed

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   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. 03
   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. 04
   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. 05
   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. 06
   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. 07
   Pour the filling into the baked pastry shell and smooth the top.
8. 08
   Bake the tart in the preheated oven for 20-25 minutes, or until the filling is set and golden brown.
9. 09
   Allow the tart to cool slightly before removing it from the tin. Serve warm or at room temperature.