Classic Treacle Tart – Crisp shortcrust pastry with a sweet syrupy filling ❤️
Hello! I hope you’re all enjoying the bake off, I can’t believe it’s nearly come to an end 😦 what will we do with our Wednesday nights?! Haha.
This recipe is one of my faves, and I think I’ve professed my love of the classics before, but I really do think there’s nothing better than a delicious treacle tart – yum! It’s simple yet it packs in some scrummy flavours – sweet golden syrup with a great lemon flavour running all the way through.
I think it’s a really good way to use up left over pastry and even bread for the breadcrumb addition to the filling – so if you think about it you’re being thrifty whilst baking a sweet tasting masterpiece, so you can feel extra good when carving yourself an extra large slice 😉
I found this recipe in a book my nan gave me – I think it’s called Gramdmothers Family Cookbooks, or something similar! It has such great recipes in, all the classics haha. I used their recipe for the filling, why mess with a good thing – and my usual sweet shortcrust pastry recipe!
A super sticky, beautifully sweet and lemony tart – served with cream, ice cream or custard and you’ve got a winning dessert!
This is definitely a bake fit for any occasion and I’m sure it won’t last long once you start sharing with family and friends! ❤️
For the pastry –
125g unsalted butter
250g plain flour
75g caster sugar
1 medium egg
For the filling –
260g golden syrup
75g breadcrumbs ( stale bread is perfect! Usually about 4 slices)
Grated rind of 1 lemon
30ml lemon juice ( squeezed from the lemon)
1 – to make the pastry, cube the butter and add to a bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, add in the sugar and give it a quick stir. Make a well in the centre and add the egg, bring the dough together, and knead just enough to ensure the dough is fully combined. Wrap in clingfilm and chill for 30 minutes.
2 – preheat the oven to 200C and grease an 8 inch fluted tart tin. To make the filling – warm the syrup on the hob, on a medium heat. Warm just enough so the syrup has loosened and is more runny. Take off the heat, add the breadcrumbs and lemon rind. Stir to combine and set aside for 5 minutes to cool.
3 – roll out the pastry to about 4mm thickness and transfer to the tart tin. Keep the trimmings for the top.
4 – add the lemon juice to the syrup mixture and evenly spread into the tart case. With the pastry trimmings, roll out and cut 10 strips to just longer than the tart tin. Twist into spirals and lay on top, you can weave them under and over each as well if you fancy!
5 – bake for 10 minutes and then reduce the temperature to 190C and bake for a further 15 minutes, or until golden brown.