Treacle tart

Lyle’s selected treacle tart combines a golden-syrup filling with breadcrumbs and prepared lemon zest beneath a woven pastry lattice. The syrup producer’s version includes egg, double cream and a separate portion of butter in the filling.

Flour, chilled unsalted butter and table salt are pulsed together, then cold water forms the dough. After wrapping and chilling, one-third is reserved for the lattice while the remainder lines the tart tin.

The lined tin is chilled and prebaked with parchment and removable weights, then baked uncovered. The reserved pastry, including the trimmings, is rolled and chilled for cutting into strips.

Golden syrup is warmed and stirred with butter. Beaten egg and double cream combine with that mixture, the prepared zest and breadcrumbs before the filling enters the shell.

Ten pastry strips form a woven lattice over the filling. The tart bakes until richly brown and set, then cools until warm for removal and serving; Lyle’s also offers chilled service and optional crème fraîche alongside.