Treacle Tart

Name: Treacle Tart
Prep time: 37 min
Cook time: 40 min
Total time: 1 h 17 min
Yield: 4 servings
Cuisine: British
Ingredients: 9 oz all-purpose flour; 5 oz butter; 14 oz golden syrup; 5 oz breadcrumbs; Zest of 2 lemon; 1 egg

A weekend British dessert. Ready in about 1 hour 17 minutes. Difficulty: more effort.

37 minPrep (about)
40 minCook (about)
1 hr 17 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

11 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
6 oz butter
1.1 lb golden syrup Shopping tip: Lyle's Golden Syrup (baking aisle or online). Light corn syrup works.
7 oz breadcrumbs
Zest of 2 lemon
1 egg

How to make it

Steps in our own plain words.

Make your short crust pastry: measure the flour in a big bowl plus rub in the butter with your fingertips till the mixture resembles fine breadcrumbs.
Add about three tablespoons of cold water.
Mix to firm dough, wrap in cling film.
Chill in the fridge for around 20 minutes.
Turn the oven on to 400°F.
Put heavy baking tray in oven to heat up.
Grease deep 7 inches 7in loose- fluted flan tin with butter.
Remove around 7 oz of pastry from your main ball.
Set aside for the lattice top.
Roll the rest of your pastry out on a lightly floured work surface plus line your prepared flan tin with the pastry.
Prick your base using a fork, to stop your base rising up during baking.
Place your reserved pastry for your lattice top on cling film.
Roll out thinly.
Egg wash the pastry.
Set aside to chill in the fridge.
Don't cut into strips at this stage.
Do not egg wash the strips when they're on the tart as it will drip in the treacle mixture.
To make the filling.
Heat the syrup in a large pan but don't boil.
Wait until melted.
Add the zest, lemon juice and breadcrumbs to the syrup.
If the mixture looks runny, add some more breadcrumbs.
Pour the syrup mix in the lined tin and level the surface.
Remove the reserved pastry from the fridge.
Cut into long strips, ½ inch/½in wide.
Make sure they're all longer than your edges of the tart tin.
Egg wash your edge of your pastry in your tin, plus start to make your woven laying lattice pattern over the mixture.
Leave your strips hanging over your edge of the tin.
Wait until the lattice is in place.
Use your tin edge to cut off your strips by pressing down using your hands, creating a neat finish.
Cook in the oven on your pre-heated baking tray in your hot oven for around 10 min until the pastry has started to colour.
Reduce oven temperature to 350°F.
If at this stage your lattice seems.
Do it to be getting too dark brown, cover your tart with tin foil.
Cook in the oven for a further 25-30 min till your pastry is golden-brown plus the filling set.
Remove the tart from the oven.
Leave to firm up in the tin.
Serve warm or cold.