Bake for 15 minutes, then remove the beans and paper (if using) and bake for another five minutes, until golden brown.
Pour the syrup mix into the pastry case, then arrange the reserved pastry triangles on top and bake for 25 minutes, until the filling is set and golden brown.
Treacle tart is traditionally made with white flour and breadcrumbs, but I encourage you to experiment with wholegrain flours such as spelt or emmer wheat for the pastry and use stale wholemeal or sourdough bread in the filling.
Roll out the pastry on a lightly floured surface and use it to line the case, pressing it into the corners; trim off any excess, but leave the sides to sit proud of the tart case.
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).
