Treacle Tart

Instructions

1. Prepare the pastry
   Place the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Add the beaten egg and cold water, then mix with a knife until the dough starts to come together. Form into a ball, flatten slightly, wrap in cling film and chill for at least 30 minutes.
2. Roll out the pastry
   Preheat the oven to 180°C (160°C fan/Gas 4). On a lightly floured surface, roll out two-thirds of the pastry to line a 23cm loose-bottomed tart tin. Trim the edges and place in the refrigerator for 15 minutes to rest.
3. Make the filling
   Gently warm the golden syrup in a saucepan until it becomes more liquid and easier to work with. Remove from heat and stir in the breadcrumbs, lemon zest, lemon juice, and ground ginger until well combined.
4. Assemble the tart
   Pour the golden syrup mixture into the chilled pastry case, spreading it evenly. Roll out the remaining pastry and cut into strips about 1cm wide. Arrange these in a lattice pattern over the top of the tart. Trim the edges and press to seal.
5. Bake to perfection
   Beat the remaining egg and brush it over the pastry lattice. Bake in the preheated oven for 35-40 minutes until the pastry is golden brown and the filling has set but still has a slight wobble.
6. Cool and serve
   Allow the tart to cool in the tin for at least 30 minutes before carefully removing. Serve warm or at room temperature with vanilla ice cream or traditional clotted cream.