Classic Treacle Tart
This delectable treacle tart recipe combines a buttery pastry filled with a rich and gooey mixture of golden syrup, fresh breadcrumbs, and zesty lemon. The end result is a sweet treat that is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 225g/8oz plain white flour
- 150g/5oz unsalted butter
- 1 free-range egg yolk
- 1 tbsp caster sugar
- 2 tbsp cold water (add more or less as required)
- 700g/1lb 8½oz golden syrup
- 175g/6oz fresh white breadcrumbs
- 3 lemons
- 2 free-range eggs
Instructions
- For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg yolk, sugar and about two tablespoons of cold water and pulse until a firm dough is formed.
- Remove from the processor and place onto a lightly floured surface. Knead lightly, then wrap in cling film and transfer to the fridge to chill for 30 minutes.
- Preheat the oven to 180C/355F/Gas 4.
- Remove and unwrap the pastry and roll out the pastry on a lightly floured surface. Line a 25cm/10in shallow, fluted loose-based flan tin. Press the pastry into the sides and prick the base all over with a fork. (Save any spare pastry for decoration.)
- For the filling, gently heat the golden syrup in a pan until melted down and runny. Remove from the heat and mix with the breadcrumbs and lemon zest.
- Add the eggs and stir well.
- Pour the treacle mixture into the pastry case. Use any spare pastry to decorate the top with lattice strips. Transfer to the oven to bake for 45-50 minutes, or until the filling is lightly set and golden. Allow to cool slightly before removing from the flan ring and serving.
Cook Time
2H
Prep Time
PT2H
Yield
Serves 6
Comments
No comments found.