Treacle Tart
Alright, folks, let's talk about my beloved Treacle Tart. Now, first things first, you're gonna need Plain Flour, Butter, Golden Syrup, Breadcrumbs, Lemons, and Eggs. Now, let me tell you about the time I mistook salt for sugar while making this tart. Let's just say it wasn't the sweet treat I was expecting! Always double-check your ingredients, folks! As you start making the short crust pastry, remember to use cold water. I learned the hard way that warm water just doesn't cut it. Cold water is the secret to a perfect pastry every time. Now, follow the instructions to make that buttery, syrupy filling and don't forget the zesty lemon for that extra kick of flavor. And here's a tip for you: before serving, try warming up a slice of Treacle Tart and adding a scoop of vanilla ice cream on top. Pure heaven, I tell you! So, there you have it - a classic British dessert with a twist. Enjoy making this Treacle Tart, and remember, it's okay to make a few mistakes in the kitchen. It's all part of the fun!
Ingredients
- Plain Flour250g
- Butter135g
- Golden Syrup400g
- Breadcrumbs150g
- LemonsZest of 2
- Eggs1 beaten
Nutrition
Directions
- 1
First make the short crust pastry: measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes.
- 2
Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter.
- 3
Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top.
- 4
Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.
- 5
Prick the base with a fork, to stop the base rising up during baking.
- 6
Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture.
- 7
To make the filling, heat the syrup gently in a large pan but do not boil.
- 8
Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs.
- 9
Pour the syrup mixture into the lined tin and level the surface.
- 10
Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!