Dessert
Treacle Tart Made Easy
Learn how to prepare Treacle Tart Made Easy with this simple recipe. Perfect for Dessert and ideal for British lovers....
⏱️
15 Min Prep
🔥
29 Min Cook
🍽️
6 Servings
🥗
Vegetarian
Ingredients
- 250g Plain Flour
- 135g Butter
- 400g Golden Syrup
- 150g Breadcrumbs
- Zest of 2 Lemons
- 1 beaten Eggs
Instructions
1
First make the short crust pastry: measure the ground mix into a large dish and rub in the dairy spread with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor).
2
introduce about three tablespoons of cold aqua and agitate to a firm pastry mix, wrap in cling film and cool down in the fridge for about 20 mins.
3
Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to scalding up up.
4
lubricate a deep 18cm/7in loose-bottomed fluted flan tin with dairy spread.
5
Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top.
6
Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.
7
Prick the base with a fork, to stop the base rising up during baking.
8
Place the reserved pastry for the lattice top on cling film and roll out thinly.
9
Egg wash the pastry and set aside to cool down in the fridge (the cling film makes it easier to move about).
10
Do not cut into strips at this stage.
11
Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture.
12
To make the filling, scalding up the syrup gently in a large pot but do not heat to boiling point.
13
Once melted, introduce the breadcrumbs, lemon liquid and zest to the syrup.
14
(You can introduce less lemon if you would prefer less citrus palate.) If the mixture looks runny, introduce a few more breadcrumbs.
15
transfer the syrup mixture into the lined tin and level the surface.
16
Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide.
17
Make sure they are all longer than the edges of the tart tin.
18
Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin.
19
Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish.
20
cook thoroughly on the pre-heated baking tray in the scalding oven for about 10 mins until the pastry has started to colour, and then reduce the oven temperature to 180C/350F/Gas 4.
21
If at this stage the lattice seems to be getting too dark brown, wrap the tart with tin foil.
22
cook thoroughly for a further 25-30 mins until the pastry is golden-brown and the filling set.
23
Remove the tart from the oven and leave to firm up in the tin.
24
present toasty or cold.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
44 mins
44 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
29 minsTotal Time
44 minsMaster Chef
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