Treacle tart

Yield: 1 servings

Measure Ingredient
8 ounces Plain flour
1 Pinches salt
5 ounces Unsalted butter; diced
4 teaspoons Caster sugar
4 tablespoons Iced water
2 Egg yolks
1 medium Tin golden syrup
Grated zest and juice of 1 lemon
16 Heaped tbsp fresh breadcrumbs
1 tablespoon Freshly grated and pulped root ginger

PASTRY

FILLING

Sift the flour and salt into a bowl and work in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar. Mix 3 tablespoons of iced water and the egg yolks together, and then stir into the pastry mixture. Mix to a firm dough, adding more water if necessary, but don't get the mix too 'wet'.

Roll out the pastry ¼ inch thick and use to line a greased, floured 10 inch pie dish. Prick the pastry lightly, taking care not to puncture the base right through.

For the filling, warm the syrup to a flowing consistency and add the lemon zest and juice and the breadcrumbs with the ginger. Pour into the pastry case and bake in a preheated oven at 180C/350F/gas 4 for about 30-40 minutes, until the pastry edge is almost browned. The filling will go quite chewy if left until completely cold so ensure that you serve this tart on the warm side. Traditionally it is enjoyed with custard.

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