200g plain flour
100g fridge-cold unsalted butter
1 medium egg yolk
1 tbsp ice-cold water
FOR THE TREACLE FILLING
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.
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.