Dessert
Treacle Tart Step By Step
This version of Treacle Tart Step By Step is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
19 Min Prep
🔥
19 Min Cook
🍽️
2 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 dusting seasoning into a large mixing bowl and rub in the shortening with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor).
2
mix in about three tablespoons of cold moisture and incorporate to a firm flour base, wrap in cling film and ice 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 bring to temperature up.
4
shortening a deep 18cm/7in loose-bottomed fluted flan tin with shortening.
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 ice 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, bring to temperature the syrup gently in a large skillet but do not bring to a stew.
13
Once melted, mix in the breadcrumbs, lemon extract and zest to the syrup.
14
(You can mix in less lemon if you would prefer less citrus notes.) If the mixture looks runny, mix in a few more breadcrumbs.
15
stream in 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, seal 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
enjoy mildly hot or cold.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
38 mins
38 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
19 minsTotal Time
38 minsMaster Chef
Whether you're searching for quick meals, comforting classics, healthy recipes, or impressive dishes for entertaining, our recipe library has something for everyone. Carefully organized and easy to follow, each recipe features helpful cooking instructions, ingredient recommendations, and preparation guidance. Discover authentic flavors from around the world while learning new techniques that make home cooking enjoyable, rewarding, and full of delicious possibilities every single day.
You May Also Like
Homemade Beef Wellington
View Recipe
Authentic Sticky Toffee Pudding
View Recipe