Instructions: Preheat oven to gas mark 5 375 degrees F (190 degrees C). You will need a 23cm loose bottomed flan tin 3cm deep and lightly greased.

Make the pastry in advance by sifting the flour and rubbing in the butter until the mixture resembles fine breadcrumbs.

Then add the sugar followed by enough of the beaten egg to make a firm dough.

Place the dough in a polythene bag and leave in the fridge for 1 hour.

After that remove a quarter of the dough and keep aside roll the rest out thinly to line the flan tin then trim the edges and put the trimmings with the reserved pastry.

For the filling combine the syrup breadcrumbs chopped hazelnuts lemon juice and zest in a bowl.

Mix everything well and spoon it into the pastry case spreading it out evenly.

Now roll out the reserved pastry and cut out strips approx 5mm wide and lay these on top of the tart spacing them about 1cm apart making a lattice work effect.

Glaze the strips with the egg yolk and water then bake on a baking sheet for 30 minutes or until the latticecross is golden brown.

Pop a whole hazelnut into each lattice square.

Drizzle a little warmed treacle over the whole thing to give the tart extra sparkle.

Much nicer and more special than the conventional treacle tart and it doesnt taste too sweet.

Serves 12

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