Treacle Tart
This Treacle Tart is made from buttery shortcrust pastry and is delicious served warm, with cream!
Ingredients
Short Crust Pastry:
- 200g Plain flour
- 100g butter, diced
- 1 egg
- Water if needed
Filling:
- 90ml double cream
- 825ml golden syrup
- ½ tsp salt
- 1 tsp mixed spice
- 1 lemon zest and juice
- 120g white breadcrumbs
- 120g brown breadcrumbs
- 70g butter taken to a brown state in a pan
- 5 eggs
Method
- Preheat oven to 150°c.
- Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
- Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Blind bake for 30 minutes.
- To make the filling, heat the syrup and cream to a simmer whisk in the lemon juice and zest and spices with the salt add the eggs and fold through.
- Spread the breadcrumbs all over the pastry base pour over the liquid filling and bake for 1 hour 15 mins. Cool to room temperature.
- Serve warm with clotted cream.
Ingredients
Short Crust Pastry:
- 200g Plain flour
- 100g butter, diced
- 1 egg
- Water if needed
Filling:
- 90ml double cream
- 825ml golden syrup
- ½ tsp salt
- 1 tsp mixed spice
- 1 lemon zest and juice
- 120g white breadcrumbs
- 120g brown breadcrumbs
- 70g butter taken to a brown state in a pan
- 5 eggs
Method
- Preheat oven to 150°c.
- Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
- Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Blind bake for 30 minutes.
- To make the filling, heat the syrup and cream to a simmer whisk in the lemon juice and zest and spices with the salt add the eggs and fold through.
- Spread the breadcrumbs all over the pastry base pour over the liquid filling and bake for 1 hour 15 mins. Cool to room temperature.
- Serve warm with clotted cream.
