Treacle tart - recipe
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Prepare
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Serves
6 -
Cook
Ingredients
For the pastry
- 225 g Plain white flour
- 110 g Butter (unsalted) chilled and diced
- 1 Egg(s) (free range)
For the filling
- 500 g Golden syrup
- 125 g Breadcrumbs fresh
- 25 g Pecan nuts finely chopped
- 1 Lemon zest and juice
- 2 Egg(s) (free range)
- 3 tbsp Double cream
- Salt
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1
Rub together the flour and butter in a bowl, until it resembles fine breadcrumbs.
For this step you'll need:
- 225g Plain white flour
- 110g Butter (unsalted) chilled and diced
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2
Mix in the egg with a knife, and then knead on a clean, lightly dusted work surface to form smooth dough. Wrap the pastry in cling film and chill for 30 minutes.
For this step you'll need:
- 2 Egg(s) (free range)
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3
Preheat the oven to 190°C (fan 170°C, gas mark 5) and grease a 22cm loose bottomed flan tin (or you can make it in two 12cm loose bottom flan tins). Place the tins onto a baking tray.
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4
Roll out the pastry until it’s big enough to generously fit the tin. Ease the pastry into the corners of the tins leaving excess pastry falling over the sides – don’t trim at this stage. Prick the base with a fork.
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5
Line the pastry with greaseproof paper and fill with baking beans. Trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15 minutes – remove the paper and beans and return to the oven for a further 5 minutes.
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6
Mix the syrup, breadcrumbs, pecan, lemon juice and zest, eggs and double cream with a pinch of salt. Remove the tart from the oven and pour the filling into the pastry case.
For this step you'll need:
- 500g Golden syrup
- 125g Breadcrumbs fresh
- 25g Pecan nuts finely chopped
- 1 Lemon zest and juice
- 2 Egg(s) (free range)
- 3 tbsp Double cream
- Salt
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7
Bake the tart for a further 40-45 minutes or until the filling has lightly set. Leave to cool and serve with crème fraiche or custard.