ALL CATEGORIES,  Desert,  English / British,  Jeff

Treacle Tart

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Ingredients

For the pastry

  • 225g/8oz Flour
  • 110g/4oz butter, chilled, diced
  • 1 medium free-range egg , lightly beaten

For the filling

  • 450g/1lb  golden syrup
  • 85g/3oz fresh breadcrumbs
  • generous pinch ground ginger
  • 1 lemon, zest, finely grated and 2 tbsp of the juice

 

Method

  1. In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
  2. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
  3. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
  4. Preheat the oven to 190C/375F/Gas 5.
  5. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
  6. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.
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