Treacle Tart

Pastry

1. Pre-heat the oven.
2. Rub a little butter around a 18cm/7” round, loose bottom tin.
3. Measure the flour and icing sugar into a mixing bowl.
4. Chop the butter into small cubes and add them to the bowl.
5. Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.
6. Stir in the water.
7. Using your hands gather the mix together to form a smooth ball of pastry dough.
8. Put the dough on a floured surface, or between two pieces of parchment paper, and roll it into a 25cm/10” circle.
9. Transfer the pastry to the prepared dish or simply press it into the dish using your fingers.
10. Cut away any pastry that hangs over the edge of your dish.

Treacle Filling

1. Break the eggs into a mixing bowl, add the syrup, and beat together well.
2. Stir in the breadcrumbs.
3. Tip the mixture into the prepared pastry case and bake for 20 minutes.
4. Reduce the oven to 170°C, Fan 150°C, 325°F, Gas 3 and bake for a further 20-25 minutes. The filling may be slightly wobbly, if runny cook for a further 5 minutes.
5. Allow the tart to cool completely before turning out.