Treacle Tart

Name: Treacle Tart
Cook time: 145 min
Total time: 145 min
Yield: 8 servings
Cuisine: British
Ingredients: 250g Plain Flour; 125g Unsalted Butter, cold, cubed; 2 tbsp Icing Sugar; 1 large Egg Yolk; 2 1/2 tbsp Water, ice-cold; 400g Golden Syrup; 150g White Breadcrumbs, fresh, from about 6 slices; 1 Lemon Zest; 2 tbsp Lemon Juice, about 1 lemon; 2 large Eggs; 3 tbsp Double Cream; Some Salt, pinch; Some Salt, pinch

A classic British treacle tart with a crisp, buttery shortcrust and a luxuriously sticky, lemon-scented treacle filling. Sweet golden syrup and soft breadcrumbs make a tender, caramel-like center that contrasts beautifully with the flaky pastry. Serve warm with a splash of cream for a comforting, old-fashioned pudding.

A classic British treacle tart with a crisp, buttery shortcrust and a luxuriously sticky, lemon-scented treacle filling. Sweet gol... Show more

Traditional British Recipe

Health Grade

D- · Occasional

Rating

4.0

Time

2 hrs

Price

0,59 €

Calories

512 kcal

vegetarian

low sodium

kid friendly

comfort food

Method

Make the pastry

In a large bowl, mix the Plain Flour, Icing Sugar, and a pinch of Salt. Add the Unsalted Butter, cold and cubed, and rub it in with your fingertips until the mixture looks like fine breadcrumbs with a few pea-sized pieces left.

Form the dough

Stir in the Egg Yolk, then add the Water, ice-cold, a little at a time, mixing just until the dough starts to clump together. Tip it out onto the counter and gently bring it into a smooth disc without kneading.

Chill the pastry

Flatten the dough into a disc, wrap it tightly, and chill for 30 minutes so it firms up and rolls out cleanly.

Line the tin

Lightly dust the work surface with flour, then roll the pastry out and use it to line a 23 cm loose-bottom tart tin. Press it gently into the corners, trim any overhang, and prick the base all over with a fork. Line it with baking parchment and fill with baking beans, then chill for 15 minutes.

Preheat the oven

While the pastry chills, heat the oven to 200° C.

Blind bake the shell

Bake the lined shell with the beans for 15 minutes, then carefully lift out the parchment and beans and bake for 10 minutes more until the pastry is pale golden and dry underneath.

Mix the filling

While the shell finishes baking, stir together the Golden Syrup, White Breadcrumbs, the finely grated Lemon Zest from about 1 lemon, the Lemon Juice, the Eggs, lightly beaten, Double Cream, and a pinch of salt until the breadcrumbs are evenly coated and the filling looks thick and glossy.

Fill and bake

Pour the filling into the hot pastry shell and smooth it level. Bake for 25 minutes until the top is deep golden and the centre still has the faintest wobble.

Cool and serve

Leave the tart in the tin for 15 minutes so the filling can set a little, then lift it out and slice into wedges. Serve warm or at room temperature.