Treacle Tart
How to make Treacle Tart Recipe - This seriously sweet and delicious treat from yesteryear will denitely be found in your grandmother’s recipe book. Sere warm or at room temperature with clotted cream.
MAKES A 20CM TART, SERVING 6–8 PEOPLE
PASTRY:
1 quantity of Basic Short Pastry or Basic Sweet Pastry
FILLING:
450g golden syrup
30g unsalted butter, cubed
1 large egg, beaten
3 tbsp cream
grated zest of 2 lemons
4 heaped tbsp wholemeal
breadcrumbs
Method:
Make your choice of pastry ahead and rest it as required. Roll out on a lightly floured surface until the pastry is 3mm thick. Carefully line a 20cm tart tin with the pastry and chill for 15–20 minutes. Line the pastry with aluminium foil and fill with baking blind material.
Bake blind in a preheated 190°C oven for 15 minutes. Remove foil and weights, return to the oven and turn the heat down to 180°C. Bake for 5 more minutes.
Place golden syrup into a saucepan and warm very gently over a low heat. Remove from heat, add butter and stir until melted. Make sure the mixture is just warm, not too hot.
Beat together egg and cream in a separate bowl and then add to syrup, with lemon zest and breadcrumbs. Stir to mix evenly, then pour into baked pastry case.
If desired, you can add a lattice top by cutting strips of rolled pastry and arranging them on top.
Bake in a preheated 170°C oven for 25–30 minutes until the filling sets to a gel. Remove from the oven and leave for 20–30 minutes before serving warm. Do not serve directly from the oven as the tart will be burning hot.
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| Treacle Tart |
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