In her latest recipe from Rome, Rachel Roddy puts a fragrant twist on the classic treacle tart, adding almonds, lemon zest, and a hint of spice.
For the pastry:
- 225g plain flour
- 140g cold butter, diced
- 30g icing sugar
- 1 egg yolk
- 2-3 tbsp cold water
For the filling:
- 350g golden syrup
- 75g fresh breadcrumbs
- 50g ground almonds
- 1 lemon, zest and juice
- 1 tsp mixed spice
- 2 eggs, beaten
Rub butter into flour and icing sugar until like breadcrumbs. Mix in egg yolk and enough water to form a dough. Chill for 30 minutes. Roll out and line a 23cm tart tin, prick base, and chill again.
Heat oven to 180C. Warm syrup slightly, then stir in breadcrumbs, almonds, lemon zest and juice, spice, and eggs. Pour into pastry case.
Bake for 35-40 minutes until set and golden. Cool completely. Serve with clotted cream or crème fraîche.