Marmalade & Treacle Tart

1.

Preheat the oven to 180°C (160°C fan). Line a 23cm loose-bottom tart tin with the pastry, trim the edges and chill for 10 minutes if soft.

2.

Line with baking paper and baking beans and blind bake for 15 minutes.

3.

Remove the paper and beans and bake for a further 5 minutes until just set.

4.

Gently warm the golden syrup, butter and marmalade together until loosened, then remove from the heat.

5.

Stir in the breadcrumbs, lemon zest, salt and egg until fully combined.

6.

Pour into the pastry case and bake for 30–35 minutes until set around the edges with a soft wobble in the centre.

7.

Cool slightly before slicing and serve warm or at room temperature.