Treacle Tart
Prep time
Cook time
Total time
Plus chilling time
Author: Cat (Waitrose Kitchen, Jun 2012, p61)
Recipe type: Dessert
Cuisine: English
Serves: 6
Ingredients
- PASTRY
- 110g unsalted butter, softened
- 75g caster sugar
- 1 egg
- 1 egg yolk
- 190g strong white bread flour
- FILLING
- 700g golden syrup
- 1 lemon, zest and juice
- 1tsp ground ginger
- 200g fresh white breadcrumbs
Instructions
- For pastry, cream together butter and sugar until fluffy. Lightly beat egg and egg yolk together, then add to mixture a little at a time.
- Sift in flour and mix until just incorporated. Wrap pastry in clingfilm and chill until firm, about 1hr.
- Take pastry out of fridge and roll out between 2 pieces of clingfilm to thickness of £1 coin (will be a soft pastry). Use to line a 23cm loose-bottomed tart tin and chill until firm, about 1hr.
- Preheat oven to 180C. Cover tart case with clingfilm, fill with baking beans and cake for 10-15mins until sides are firm. Remove clingfilm and beans and return pastry to oven until golden, about 5-10mins. Remove from oven; leave to cool.
- For filling, heat 500g golden syrup, lemon zest and juice and ginger in pan over medium heat until hot. Stir in breadcrumbs, remove from heat and leave for 10mins. Stir in remaining syrup.
- Pour filling into tart case and bake at 180C for about 30mins until golden brown on top. Serve with extra-thick Jersey cream.
Nutrition Information
Calories: 787 Fat: 18.2g Saturated fat: 10.2g Carbohydrates: 145.6g Sugar: 101.9g Salt: 1.7g Fibre: 2.3g Protein: 9.1g
