Treacle Tart
Dessert
Dessert
8 servings
459 cal/serving
Instructions
1
Step 1
Measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs
Plain FlourButter
2
Step 2
Add about three tablespoons of cold water, mix to a firm dough, wrap in cling film and chill for about 20 minutes
3
Step 3
Preheat the oven to 400°F, put a heavy baking tray in the oven to heat and grease a deep 18cm fluted flan tin with butter.
Butter
4
Step 4
Remove about 150g of pastry from the main ball and set aside for the lattice top
5
Step 5
Roll out the remaining pastry thinly on a lightly floured surface and line the prepared flan tin
6
Step 6
Prick the pastry base with a fork to prevent it rising during baking
7
Step 7
Place the reserved pastry on cling film, roll out thinly, egg wash it and chill (do not cut into strips at this stage)
Eggs
8
Step 8
Heat the golden syrup gently in a large pan until it melts (do not boil)
Golden Syrup
9
Step 9
Add the breadcrumbs and lemon zest to the melted syrup and add a few more breadcrumbs if the mixture looks runny
BreadcrumbsLemons
10
Step 10
Pour the syrup and breadcrumb mixture into the lined tin and level the surface
11
Step 11
Remove the reserved pastry from the fridge and cut it into long 1cm strips longer than the tart edges
12
Step 12
Egg wash the edge of the pastry in the tin and weave the long strips into a lattice over the filling, leaving strips hanging over the edge
Eggs
13
Step 13
Trim the excess strips by pressing them against the tin edge to create a neat finish
14
Step 14
Bake on the preheated tray for about 10 minutes until the pastry starts to colour, then reduce the oven to 350°F and cover with foil if the lattice browns too quickly.
15
Step 15
Bake for a further 25-30 minutes until the pastry is golden-brown and the filling is set
16
Step 16
Remove the tart from the oven, leave to firm up in the tin and serve warm or cold