Manx Treacle Tart

Method

Make the pastry by rubbing cold diced butter into flour and salt until breadcrumb texture, then bind with cold water to form a dough. Chill for 30 minutes, then roll out and line a 23cm tart tin, pricking the base lightly. Heat the golden syrup gently until runny, then stir in breadcrumbs, lemon juice and zest, followed by the beaten egg. Pour the filling into the pastry case and bake at 190C for 25-30 minutes until the filling is set and the pastry is golden. Cool slightly before serving, traditionally with a drizzle of syrup or custard on the side.