Amanda Laird: Treacle Tart

Picture / Babiche Martens

Serves 6-8

Sweet pastry
Makes about 400g
1 cup plain flour
1 Tbsp caster sugar
Pinch salt
75g cold butter
1 egg yolk
1 Tbsp cold water
Squeeze of lemon

1. Place flour, sugar and salt in food processor and combine. Whisk the egg yolk, water and lemon and set aside.

2. Cube the butter and drop into the flour, pulse while adding the egg mixture. When pastry just begins to form a ball, stop and remove from bowl. Wrap in clingfilm and refrigerate until ready to use.

Treacle Tart
Sweet pastry (see above)
200g fresh white bread
4 Tbsp treacle
4 Tbsp golden syrup
Juice of half a lemon
Cream

1. Preheat oven to 200C. Line a 20cm loose-base tart tin with pastry, rest for 30 minutes then cover with baking paper and dried beans and bake blind for 20 minutes. Remove from oven, remove beans and paper then brush pastry with egg white. Return pastry to the oven for 5 minutes.

2. In a food processor, process the bread till fine crumbs form. Place crumbs in a mixing bowl then add treacle, syrup and lemon juice. Reduce oven to 180C. Spoon mixture into pastry shell and bake for 30 minutes. Serve with whipped cream.