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Treacle Tart

Treacle Tart

Dessert · British classic.

120 min1020 kcalserves 3

Ingredients

Method

  1. Mix together — First make the short crust pastry: measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor).
  2. Mix together — Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes.
  3. Preheat the oven — Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat up.
  4. Continue cooking — Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter.
  5. Continue cooking — Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top.
  6. Roll out — Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.
  7. Continue cooking — Prick the base with a fork, to stop the base rising up during baking.
  8. Serve — Place the reserved pastry for the lattice top on cling film and roll out thinly.
  9. Chill — Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about).
  10. Mix together — Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture.
  11. Bring to a boil — To make the filling, heat the syrup gently in a large pan but do not boil.
  12. Mix together — Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs.

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