Treacle tart

1 1/2 cups plain flour
2 tblsp pure icing sugar
1 tsp ground cinnamon
125g chilled butter, cubed
1 egg, lightly beaten
extra flour, for kneading
melted butter, for greasing
1 1/2 cups treacle
extra 2 eggs lightly beaten
finely grated rind of 1 orange
1/4 cup orange juice
1/2 cup fresh rye breadcrumbs
icing sugar for dusting
cream or ice-cream to serve

1. Put flour, icing sugar and cinnamon in a food processor and process for 30 seconds or until combined. Add butter and pulse until mixture resembles fine breadcrumbs. Add egg and pulse until mixture comes together. Turn out dough onto a lightly floured surface and knead until smooth. Form int a 3 cm round, wrap in plastic wrap and refrigerate for 30mins or until firm.
2. Preheat oven to 200 C. Brush 23cm pie dish with butter. Roll out pastry between 2 sheets of baking paper until 2mm thick. Line prepared dish wit pastry and trim. Refrigerate for 15mins. Cover with baking paper and fill with baking beads. Bake for 15 mins, remove beads and bake for another 10 mins. Cool on a wire rack.
3. combine treacle, extra egg, rind and juice in a jug. Sprinkle breadcrumbs over pastry base and pour over treacle mixture. Bake for 25 mins until filling is set. Cool on a wire rack. Dust with icing sugar before serving. Serve with cream or ice-cream.