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Best Treacle Tart in Sydney

Treacle Tart

What the real thing tastes like

Real ingredients (via TheMealDB): 250g Plain Flour, 135g Butter, 400g Golden Syrup, 150g Breadcrumbs, Zest of 2 Lemons, 1 beaten Eggs

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First make the short crust pastry: measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes. Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry. Prick the base with a fork, to stop the base rising up during baking. Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this

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