Treacle tart is a great way to turn a bread crust into a treat. I made mine with a crust each of Danish rye and wholemeal spelt sourdough, and it was incredibly rich and flavourful.
Treacle tart
Put 200g plain flour and 100g chilled, diced salted butter in a large bowl, then rub with your fingertips until it looks like breadcrumbs. Stir in 50g sugar (I used soft brown), then mix in a beaten egg and knead lightly until the pastry comes together (add a splash of cold water to help, if necessary). Put the dough in a tub, cover and chill for about half an hour.
