Treacle tart is a good example of the technique for making an open tart. Before 1885 when golden syrup first appeared this would have been made using black treacle with its very strong flavour. Golden syrup, its sweetness cut by lemon juice and rind, makes an irresistible evolvement of an old recipe. You can replace a little of the golden syrup with honey if you like.

To serve 6 use a 23 cm (9 in) loose-bottomed flan dish or tart tin. Serve the tart warm with thick cream.

1. Make shortcrust pastry using 250 g (8 oz) plain flour and 115 g (6 oz) butter and bind with 1 beaten egg yolk and the juice and rind of 1 lemon instead of water. Line the flan dish with the pastry, trim, and prick the base all over with a fork.

   

2. In a bowl mix together 5 rounded tablespoons golden syrup, the juice and finely grated rind of 1 lemon and 125 g (4 oz) fresh white breadcrumbs until well combined. Spoon the mixture into the prepared pastry case and spread it around with a knife.

   

3. Use the pastry trimmings to make 1 cm (½in) wide strips. Arrange in a lattice pattern over the tart. Trim off the edges and press to seal. Glaze pastry with milk. Bake in a preheated oven, 200°C, 400°F Gas Mark 6 for 25–30 minutes.