Classic British Treacle Tart with a Lattice Top

What you need

• 225 g (1 3/4 cups) plain flour
• 125 g (1 stick plus 1 tbsp) cold butter, diced
• 1 pinch salt
• 3 tbsp cold water, plus a little more if needed
• 400 g (1 1/4 cups) golden syrup
• 120 g (2 cups) fresh white breadcrumbs
• 1 lemon, zest and juice
• 1 egg, beaten, for glazing

Method

Restated from the original video

1. 1

   Rub the butter into the flour and salt with your fingertips, or pulse in a food processor, until it looks like fine crumbs.

2. 2

   Sprinkle in the water and mix just until the dough holds together. Wrap and chill for 20 min.

3. 3

   Cut off a third of the dough for the lattice and keep it chilled.

4. 4

   Roll out the rest on a floured surface and line a 23 cm (9 in) loose-based tart tin, leaving a little overhang. Prick the base and chill for 30 min.

5. 5

   Heat the oven to 190 °C (375 °F).

6. 6

   Line the dough with baking paper and fill with pie weights or dry rice. Bake for 15 min. Lift out paper and weights and return the case to the oven for 5-8 min, until the base looks dry.

7. 7

   Lower the oven to 180 °C (350 °F) and trim the edge level with the tin.

8. 8

   Warm the syrup in a saucepan over low heat until runny, 1-2 min. Take it off the heat and stir in the breadcrumbs with the lemon zest and juice.

9. 9

   Pour the filling into the baked case and level it.

10. 10

    Roll the reserved dough thinly and cut it into strips about 1 cm wide. Weave them over the filling in a lattice and trim the ends.

11. 11

    Brush the lattice with the egg.

12. 12

    Bake until the filling is set at the edges and the crust is golden, 30-35 min. The middle may still wobble a little.

13. 13

    Cool in the tin for at least 30 min before slicing. Serve warm or at room temperature.

Imported from britishbakingrecipes.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.