400g golden syrup
150g fresh white breadcrumbs
2 lemons, zest and juice
4 English apples, sliced
½ tsp sea salt
For the glaze:
25g melted butter
Pre-heat the oven to 180c.
Place the flour, butter and egg into a large food processor and blitz until it comes together. Wrap in cling film and chill for 30 minutes.
Roll out on a floured surface and line a 26cm tart tin, leaving the edges hanging over. Place the tin on a baking sheet.
Mix the syrup, lemons, eggs and breadcrumbs together. Layer half the apples into the bottom of the tin then pour the treacle mixture over the top. Place the remaining apples on top and bake for 30 to 40 minutes.
When cooked remove from the oven and cut off the edges of the pastry. Brush the top with melted butter, sprinkle over the sea salt and leave to cool slightly. Serve with clotted cream.