Treacle Tart
HB-2404 · Hand-built original · British
BritishDessertVegetarianLow-Sodium
Main ingredient: flour
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 8¾ oz plain flour, plus extra for dusting
- 4¾ oz butter, cold and cubed
- 3 tbsp cold water
- 14 oz golden syrup
- 5¼ oz fresh white breadcrumbs
- Zest of 2 lemons, finely grated
- 2 tbsp lemon juice
- 1 egg, beaten
Method
- Rub the butter into the flour until it resembles breadcrumbs. Stir in the cold water to form a dough, wrap and chill for 20 minutes.
- Heat the oven to 400°F and put a baking sheet in to heat. Roll the pastry out on a floured surface and line a 9 in loose-based tart tin. Trim, prick the base and chill for 10 minutes.
- Warm the golden syrup gently in a pan until runny but not hot. Stir in the breadcrumbs, lemon zest and lemon juice and leave for 5 minutes so the crumbs absorb some syrup.
- Pour the filling into the pastry case and level it. Brush the pastry edge with beaten egg; if you have pastry trimmings, cut thin strips, lay a lattice over the top and brush those too.
- Bake on the hot sheet for 25-30 minutes until the pastry is golden and the filling is just set with a slight wobble.
- Leave for 10 minutes before removing from the tin. Serve warm.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).