Warm Treacle Tart

The festive season is over, so its traditionally the time for diets and a general abstinence from anything enjoyable. But with the weather so cold and the countries economy in such a sorry state I say we skip that nonsense this year. To get the ball rolling here’s a recipe for a rich, comforting Treacle Tart.

Warm Treacle Tart

My treacle tart has an obvious hint of lemon and ginger. These ingredients can be reduced to make their influence more subtle, or left out completely.

For the pastry, process 125g of diced (room temperature) butter and 90g of caster sugar until smooth. Mix in an egg then pulse in 250g of sifted flour. Kneed lightly and chill for 20 minutes. Roll out between 2 sheets of cling film and line a greased tart ring. Put back into the fridge to set the pastry.

Treacle Tart

  • Beat 5 eggs & mix in 550g of golden syrup, 180g of breadcrumbs, a pinch of grated ginger and the juice & zest of 1 lemon.
  • Stir in 450ml of double cream.
  • Blind bake the pastry case at 180c until cooked.
  • Remove the paper & baking beans.
  • Brush with egg wash and return to the oven to seal.
  • Remove the cooked pastry case, pour in the mix and bake at 150c until golden and set – about 20 minutes.

2 thoughts on “Warm Treacle Tart

    1. Any dried bean (or rice or lentils) that is placed inside a pastry case that has been lined with grease proof paper. They are to weigh down the pastry so it doesn’t bubble or rise during the first stage of cooking.

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