Treacle tart-an English classic

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Treacle tart
An English classic
Sweet short crust pastry
Nowadays you can buy this ready made
250 g flour
3 g salt
1 tbs caster sugar
170 g butter
1 whole egg mixed with 2-4 tbsp cold water
Cut the fat into the flour, which has been sifted with the salt, using 2 knives.
Rub in with the fingertips until the mixture resembles fine breadcrumbs. This can of course be done in a food processor, but make sure the butter is cold.
Mix the egg with the water, add to the flour with the sugar and mix to a firm dough with the hands, do not over knead or the pastry becomes tough.
Chill the dough for 20 to 30 minutes, Roll the pastry out to a circle of about 30 cm and use to line a 24 cm flan ring, or tart form with a loose bottom, trim the edges prick the bottom with a fork and chill well
I used a rectangular one for this, so I of course rolled it out to a rechtangle !! Makes cutting easy.
Treacle tart filling
60g of unsalted butter
1 egg
1 egg yolk
3 tbsp of double cream
6g of salt
450g of golden syrup
120g of brown or white bread crumbs
1 tbsp grated lemon rind
I used the dried Japanes Panko breadcrumbs, available the Toko or at Marqt. (Use 100g instead of 120 grams) of the brown or white
optional : 1 tbsp chopped candied lemon instead of grated lemon rind, even a little preserved ginger could make it even more tasty.
For the filling, melt the butter in a saucepan until it starts to foam and turn brown,then take off the heat. Mix the egg, egg yolk, cream and salt in a bowl
In a saucepan heat the golden syrup gently for a few minutes until fluid. I warmed it up for a few seconds in the microwave, or stand the pot in warm water to become a little more fluid, is easier and saves washing up Add to the melted butter and mix well, until it becomes a little thicker, add to the egg yolk and cream mixture, together with the breadcrumbs and the grated lemon rind
Bake in the oven for 25 minutes then reduce the temperature to 140ÂșC/Gas mark 1 and bake for a further 20 minutes
Remove from the oven and leave to cool slightly then it is at its most delicious. With a crisp top and soft centre
You can serve it with thick double cream, or clotted cream

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