Instructions
Begin by preparing the shortcrust pastry: place the flour in a large bowl and gently rub in the cold butter with your fingertips, working it until the mixture looks like fine breadcrumbs. This delicate process can also be sped up using a food processor if you prefer. Add about three tablespoons of cold water gradually, bringing the mixture together into a firm dough. Once formed, wrap the dough tightly in cling film and chill in the fridge for roughly 20 minutes; this resting period helps the pastry relax for easier rolling. Meanwhile, preheat your oven to 200°C (400°F, Gas Mark 6) and place a heavy baking tray inside. This tray will help create an intense base heat for even baking. Grease a deep 18cm (7in) loose-bottomed fluted flan tin with butter, ensuring every nook is covered to prevent sticking. Remove approximately 150g (5½oz) of pastry and set it aside for crafting the lattice top — this smaller portion will soon add a decorative finish. Roll the remaining pastry on a lightly floured surface until it’s thin and even. Gently line the prepared flan tin with this pastry, trimming any excess. Lightly prick the base all over with a fork; these holes prevent the pastry from puffing up during baking, preserving its shape. Take the reserved pastry and place it between sheets of cling film to roll out thinly. Brush this sheet lightly with beaten egg to aid browning and texture, then chill it in the fridge; the cling film makes handling the delicate pastry safer. Hold off cutting into strips for your lattice until after chilling to maintain crisp edges. To prepare the filling, gently warm the golden syrup in a large pan. Be cautious not to boil — the goal is just to soften and loosen the syrup for mixing. Once melted, stir in the breadcrumbs along with the lemon juice and zest. If your mixture feels too loose, add a few more breadcrumbs until it thickens slightly, creating a spreadable filling. Pour this sticky syrup mixture evenly into your pastry-lined tin, smoothing the top to level it. Retrieve your chilled pastry sheet and carefully cut into strips about 1cm (½in) wide, each longer than the tin’s edge to allow for weaving. Brush the edge of the pastry base with egg wash — this acts like glue to hold down your lattice strips. Construct a woven lattice pattern over the filling by layering the strips neatly, leaving the ends to overlap the tin edge. Use the rim of the flan tin, pressing down firmly with your hands, to trim away any overhanging pastry for a crisp, tidy finish. Place the flan tin on the heated baking tray inside your preheated oven. Bake for about 10 minutes until you see the pastry begin to color beautifully. At this point, lower the oven temperature to 180°C (350°F, Gas Mark 4). If your lattice is browning too quickly, tent a piece of aluminum foil over the tart to prevent burning. Continue baking for another 25 to 30 minutes until the pastry is a glorious golden brown and the filling has set firmly. Once baked, remove the tart from the oven and allow it to cool and firm up within the tin. This resting helps the flavors meld and makes slicing easier. Serve your treacle tart warm or cold, accompanied ideally by cream or ice cream to balance the rich sweetness and complement the zesty lemon notes. Tips: Handle the pastry as little as possible to avoid overworking the gluten, which can toughen it. Also, always ensure the syrup mixture is not boiling to retain its silky texture, and when making the lattice, use the egg wash to keep everything neatly in place without any sticky mess.
