Deep Treacle Tart - flour

Method

• First make the pastry.
• Measure the flour into a bowl.
• Rub fats with fingertips until it looks like breadcrumbs.
• Add enough water to mix to a firm dough.
• Wrap in cling film and chill for aobut 30 minutes.
• Or make it in the processor, like I do now.
• Pre-heat oven to 200°C.
• Roll out the pastry thinly and line a 6" diameter 2" deep loose bottomed flan tin.
• Heat the syrup in a large pan, stir in the breadcrumbs, lemon rind and juice.
• If the mixture looks runny add a few more breadcrumbs.
• Pour the syrup mixture intothe pastry case and level the surface.
• Bake in the oven for 10 minutes then reduce the oven temperature to 180c and bake for a further 25-30 minutes until pastry is golden and the filling is set.
• Leave to cool in the tin.