Approximate values estimated by AI
Classic Treacle Tart
Traditional dish · British
A quintessential British dessert featuring a rich, sweet filling of golden syrup and breadcrumbs encased in a buttery shortcrust pastry.
Ingredients
- All-purpose flour250g
- Unsalted butter, cold and cubed125g
- Ice water3-4 tbsp
- Golden syrup300g
- Breadcrumbs (fresh white)150g
- Lemon zest1 tsp
- Egg yolk1
- Saltpinch
Steps
- 1
For the pastry: Combine flour and salt in a bowl. Rub in the cold butter until the mixture resembles breadcrumbs. Gradually add ice water until a dough forms. Wrap in cling film and chill for 30 minutes.
- 2
Preheat oven to 190°C (170°C fan/Gas Mark 5). Roll out two-thirds of the pastry and line a 20cm tart tin. Prick the base with a fork.
- 3
For the filling: Gently heat the golden syrup in a saucepan. Stir in the breadcrumbs, lemon zest, and egg yolk until well combined. Pour the mixture into the pastry case.
- 4
Roll out the remaining pastry and create a lid or lattice for the tart. Place on top of the filling and crimp the edges to seal. Brush with a little milk or egg wash if desired.
- 5
Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
- 6
Let the tart cool slightly before serving. Serve warm, perhaps with a dollop of clotted cream or custard.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
