Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:
* PASTRY
* 225g /8oz plain flour
* Pinch salt
* 25g /1 oz fine sugar
* 115g /4oz very cold unsalted butter
* Cold water to mix
* FILLING
* 300g /10oz golden syrup
* 1 heaped tbsp black treacle
* Zest and juice of 1 unwaxed lemon
* 4 medium free range eggs
* 25g /1oz fresh bread crumbs

Preparation:
* Heat the oven to 180ºC/350ºF/Gas 4
* Place the flour, salt, sugar and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the processor running add the water a few drops at a time until the dough comes together. Remove the dough from the bowl and wrap in cling film and leave to rest in the fridge for an hour.
* Roll out the pastry and line a loose bottomed tart tin the place in the fridge for 30 mins.
* Meanwhile, mix together the golden syrup and treacle with the lemon juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.
* Carefully pour the mixture into the prepared tart case.
* Bake for 20 – 25 minutes until the crust and filling are golden brown and firm to the touch.
* Serve warm with crème fraiche which balances really well with the sweetness of the tart or a good vanilla ice cream.