Lattice Treacle Tart

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 175 g plain flour
• 40 g butter
• 40 g lard ( vegetable fat)
• 225 g golden syrup
• 1 lemon, grated rind and juice
• 75 g breadcrumbs, fresh
• 1 small egg, beaten

Recipe

• 1 preheat the oven to 190c/375f/gas 5. make the pastry by placing the flour, butter and vegetable fat in a food processor. blend in short sharp bursts until the mixture resembles fine breadcrumbs. remove from the processor and place on a pastry board or in a large bowl.
• 2 stir in enough cold water to make a dough and knead on a floured surface until smooth and pliable.
• 3 roll out the pastry and use to line a 20.5 cm loose-bottomed fluted flan dish or tin. reserve the pastry trimmings and decoration. chill for 30 minutes.
• 4 meanwhile, to make the filling, place the golden syrup in a saucepan and warm gently with the lemon rind and juice. tip the breadcrumbs into the pastry case and pour the syrup mixture over the top.
• 5 roll the pastry trimmings out on a lightly floured surface and cut into 6-8 thin strips. lightly dampen the pastry edge of the tart, then place the srips across the filling in a lattace pattern. brush the ends of the strips with water and seal to the edge of the tart. brush a little beaten egg over the pastry and bake in the preheated oven for 25 minutes, or until the filling is just set. serve hot or cold.