Treacle gives this tart a rich molasses flavour.

Ingredients

• 400 gram packet sweet short pastry, defrosted
• 3 tablespoons golden syrup
• 3 tablespoons treacle
• 250 gram tub creme fraiche or sour cream
• 2 eggs, lightly beaten
• grated rind and juice 1 lemon
• 2 pears, peeled and cored
• ½ cup ground almonds
• 1¾ cup fresh white breadcrumbs

Method

1. Preheat the oven to 190ºC. Grease and line the base of a deep 23cm tart tin.
2. Roll two thirds of the pastry out on a lightly floured surface and use to line the prepared tart tin. Line the tart with baking paper and fill with baking blind material. Bake blind in the preheated oven for 12-15 minutes. Remove the paper and baking blind material and cook for a further 10 minutes or until the pastry is cooked in the centre.
3. Roll out the remaining pastry and cut into narrow strips for the lattice top and keep chilled in the fridge while you make the filling.
4. Warm the syrup and treacle gently in the mocrowave or in a small saucepan. Mix in the creme fraiche or sour cream, eggs, lemon rind and juice. Dice the pears and toss with the almonds and breadcrumbs in a large bowl. Make a well in the centre, pour in the syrup mixture and stir. Pour into the pre-baked pastry case. Arrange th chilled pastry strips on top of the tart in a criss-cross fashion.
5. Bake in the oven for 45-50 minutes or until golden brown. Serve warm or cold with ice cream or whipped cream.

Cooks Tips

- For a more delicate flavour, use only golden syrup.