200g plain flour

100g fridge-cold unsalted butter

sea salt

1 medium egg yolk

1 tbsp ice-cold water


150g tamarind, shelled

100ml boiling water

450g golden syrup

80g fresh white breadcrumbs


20cm (8in) round tart tin

Add the flour, butter and a pinch of salt to a food processer.

Blend for

30 seconds until you get a breadcrumb-like consistency. Add the egg yolk and ice-cold water, and pulse for 10 seconds.

On a clean work surface, fold the pastry lightly and quickly into a ball. Wrap in cling film and allow to rest in the fridge for 30 minutes.

While the pastry is resting, make the tart filling. Place the tamarind in a medium bowl and pour over the boiling water.

Taking care that it’s not too hot, mash together with your hands to loosen the pulp and then pass through a sieve.

Using your fingers, remove the toffee-like pulp from the seeds and discard the seeds and any string.

Put a bowl over a pan of boiling water and mix the golden syrup, breadcrumbs and tamarind together until warm and mixed thoroughly in the bowl together.

Once the pastry has rested, preheat the oven to 180oC (fan 160°C/gas mark 4) and grease the tart tin.

Remove the pastry from the fridge and roll it out on a floured board into a large circle around 1–2cm (1⁄2–3⁄4 in) thick. Carefully lower the pastry into the tin. Poke the bottom with a fork all over the base, then line with cling film and baking beans, rice or coins. Blind bake for 10 minutes, then remove the baking beans and cook the base for another 5–8 minutes.

Remove the baking beans and cling film and spoon in the treacle mixture. Bake the tart for 30 minutes, until sticky, golden and set.

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