A buttery shortcrust case filled with golden syrup, breadcrumbs, and lemon zest, baked until set and gloriously sweet.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: tart tin or slice on plate
Garnishes: lemon zest, clotted cream
Accompaniments: custard, vanilla ice cream
Instructions
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1
Roll out pastry and line a 23cm fluted tart tin. Chill 15 min. Prick base with a fork.
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2
Blind bake at 190°C (375°F) with baking beans for 15 min. Remove beans, bake 5 min more.
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3
Warm golden syrup gently in a saucepan. Remove from heat, stir in lemon zest, juice, breadcrumbs, beaten egg, and ginger.
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4
Pour filling into the pastry case.
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5
Bake at 180°C (350°F) for 25-30 min until filling is set and golden.
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6
Cool slightly and serve warm with clotted cream or custard.
Did You Know?
Treacle tart is Harry Potter's favourite dessert — J.K. Rowling mentions it repeatedly throughout the series.
Chef's Notes
Equipment Tips
- 23cm fluted tart tin
- rolling pin
- saucepan
- mixing bowl
Garnishing
lemon zest, clotted cream
Accompaniments
custard, vanilla ice cream
The Story Behind Treacle Tart
Treacle tart became possible after Abram Lyle's golden syrup was introduced in the 1880s. Despite the name, it uses golden syrup rather than black treacle. It quickly became a staple of English home baking and school dinners.
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