Name: Lighter treacle tart
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 225g ready-made shortcrust pastry -; flour , for dusting -; 1 medium egg -; 3 tbsp half-fat crème fraîche -; 175g golden syrup -; 1 tbsp black treacle -; 1 small eating apple such as Cox's (total weight 140g), cored, peeled, coarsely grated -; 50g fresh white breadcrumb -; 1 lemon -

Ingredients for - Lighter treacle tart

1. 225g ready-made shortcrust pastry

2. flour , for dusting

3. 1 medium egg

4. 3 tbsp half-fat crème fraîche

5. 175g golden syrup

6. 1 tbsp black treacle

7. 1 small eating apple such as Cox's (total weight 140g), cored, peeled, coarsely grated

8. 50g fresh white breadcrumb

9. 1 lemon

How to cook deliciously - Lighter treacle tart

1 . Stage

Heat oven to 200C/180C fan/gas 6. Roll the pastry out thinly on a lightly floured surface. Line a 23cm round x 2.5cm deep fluted flan tin, easing the pastry into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the pastry base lightly with a fork. Chill for 10 mins while the oven heats up.

2 . Stage

Put the flan tin on a baking sheet. Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Remove the foil and beans from the pastry case, and bake for another 5 mins until the pastry is very pale golden. Remove and lower the oven to 180C/160C fan/gas 4.

3 . Stage

While the pastry is baking, make the filling. Beat the egg in a medium bowl, then stir in the crème fraîche, golden syrup, treacle, apple and breadcrumbs. Finely grate the zest from the lemon and stir into the filling mix with 1 tbsp lemon juice. Leave to stand for 10-15 mins so that the breadcrumbs can absorb the other ingredients slightly.

4 . Stage

Pour the filling into the pastry case and bake for 30 mins or until the filling is softly set. Remove the tart and let it cool a little to firm up. Remove from the tin and serve warm or cold.