Treacle and Almond Tart

Soften butter in a food processor and then add the icing sugar.

Add in the egg and mix until combined.

Add in the sieved flour and combine, before shaping the mixture into a rough ball-like shape.

Wrap in clingfilm and refrigerate for 30 minutes.

Roll out your pastry and line a floured 10 “ flan ring, refrigerate for a further 20 minutes, and then cover the base of the pastry case with parchment paper and add in baking beans before cooking for 15 minutes at 180C

Take out of the oven, remove the beans, and place back in to the oven until golden brown all over, before taking out to cool slightly.

Meanwhile, make the filling by mixing the filling ingredients together.

Pour into the pre-cooked sweet pastry tart shell

Bake at 150C for 45 minutes

Serve on it’s own or with Double Cream.