Treacle Tart - James Martin Chef

Ingredients

• 200g Plain flour
• 100g butter, diced
• 1 egg
• Water if needed
• 90ml double cream
• 825ml golden syrup
• ½ tsp salt
• 1 tsp mixed spice
• 1 lemon zest and juice
• 120g white breadcrumbs
• 120g brown breadcrumbs
• 70g butter taken to a brown state in a pan
• 5 eggs
• Preheat oven to 150 ° c.
• Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Blind bake for 30 minutes.
• To make the filling, heat the syrup and cream to a simmer whisk in the lemon juice and zest and spices with the salt add the eggs and fold through.
• Spread the breadcrumbs all over the pastry base pour over the liquid filling and bake for 1 hour 15 mins. Cool to room temperature.
• Serve warm with clotted cream.