Treacle Tart

First make the filling. Put the eggs in a large bowl and stir in the syrup — yes, the whole can. Add the lemon zest, followed by the breadcrumbs and set the mixture aside while you make the pastry. This will give the breadcrumbs time to soften and absorb the syrup.
To make the pastry, put the flour and the butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a ball. Do not overblend or the pastry will be tough.
Tip the dough onto a floured board and roll it out to around 5mm thick, turning the pastry and flouring the surface regularly. Use it to line a 20cm loose-based cake tin ~ the kind used for baking a Victoria sandwich. Trim the edges neatly, prick the base lightly with a fork and chill the pastry for 30 minutes. Preheat the oven to 200°C/Gas 6.
Put the pastry case on a sturdy baking sheet and line with' crumpled baking parchment. Fill with baking beans. Bake blind for f 5 minutes, then carefully take it out of the oven and remove the paper and beans. Return the pastry to the oven for another 3-4 minutes until the surface is dry. Remove from the oven and reduce the temperature to 170°C/Gas 3.
Pour the syrup mixture into the tart case and smooth the surface. Bake for 25-30 minutes or until the tilling is pale golden brown and set. Leave in the tin for 15 minutes before removing, then cut into generous wedges to serve.

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