Treacle tart is a traditional British dessert that is made with a shortcrust pastry shell filled with a treacle filling. The filling is made with golden syrup, bread crumbs, and lemon juice. The tart is then baked until the filling is set and the pastry is golden brown.
1. Make the pastry using the egg, flour and butter. Line a tart tin with two thirds of the pastry and prick the base using a fork.
2. Preheat the oven to 190ºC and transfer the tin and remaining pastry(covered in grease proof paper) to the fridge for about 30 minutes.
3. Add the golden syrup, breadcrumbs, ginger, lemon rind and juice to a mixing bowl and mix together.
4. Then allow the mixture to thicken before adding it to the tart tin.
5. Roll out the remaining pastry and cut into 1cm wide strips. Arrange these strips over the tart to form a lattice. Brush the ends of the strips with a little milk and attach to the pastry rim.
6. Brush the remaining strips with milk and transfer to the oven and bake for 30 minutes. Serve hot or cold with cream.
Ingredients
Directions
1. Make the pastry using the egg, flour and butter. Line a tart tin with two thirds of the pastry and prick the base using a fork.
2. Preheat the oven to 190ºC and transfer the tin and remaining pastry(covered in grease proof paper) to the fridge for about 30 minutes.
3. Add the golden syrup, breadcrumbs, ginger, lemon rind and juice to a mixing bowl and mix together.
4. Then allow the mixture to thicken before adding it to the tart tin.
5. Roll out the remaining pastry and cut into 1cm wide strips. Arrange these strips over the tart to form a lattice. Brush the ends of the strips with a little milk and attach to the pastry rim.
6. Brush the remaining strips with milk and transfer to the oven and bake for 30 minutes. Serve hot or cold with cream.
