Lynda Bellingham's Treacle Tart

Serves 4-6

Ingredients

• 225g (8oz) plain flour
• 110g (4oz) chilled and diced butter
• 1 egg 

Filling

• 500g (1lb 2oz) golden syrup
• 125g (4 ½oz) fresh breadcrumbs
• 25g (1oz) finely chopped pecans
• Zest and juice of 1 large lemon
• 2 eggs
• 3 tbsp double cream
• Pinch of salt 

How to Prepare

. Rub flour and butter together until resemble fine breadcrumbs.

1. Rub the butter and flour together until it resembles fine breadcrumbs.
2. Mix in beaten egg with a knife. 
3. Knead mixture on clean, lightly dusted surface to form smooth dough.
4. Wrap pastry in clingfilm and leave for 30 minutes.
5. Preheat oven to 190°C, 370°F, Gas Mark 5.
6. Grease four 12cm loose-bottomed flan tins and place on a baking tray.
7. Roll pastry until big enough to generously fit tins.
8. Ease pastry into tins, allowing some to fall over sides, and prick base with a fork.
9. Line the pastry with greaseproof paper and fill with baking beans.
10. Trim excess pastry and blind bake for 15 minutes.
11. Remove beans and return to oven for five minutes.
12. Mix syrup, breadcrumbs, pecans, lemon juice, lemon zest, eggs, double cream and pinch of salt.
13. Pour mixture into tarts and bake for 40-45 minutes, or until filling has lightly set.
14. Leave to cool and serve with crème fraiche or custard.