Treacle Tart
Treacle Tart - comfort food at its best! Strange that it is called treacle tart, when it is usually made with golden syrup. A sticky and delicious confection of breadcrumbs, syrup and lemon juice, this tart keeps beautifully and tickles the tastebuds of most men whose mothers were good cooks!
The photo below and, indeed, the tart, would be greatly enhanced by some proper custard, and by proper custard I mean custard made with eggs, recipe elsewhere on this blog. Also good served hot with cream or home made ice cream. However, it could also be dairy free if you used a non-dairy fat in the pastry.
Being a lazy cook, I tend to make double the amount of pastry, and freeze a second pastry case for a very quick pudding or quiche (there's no sugar in the pastry recipe, so it can be used for savoury and sweet). Small pastry ends get turned into little stars!
Treacle Tart
The photo below and, indeed, the tart, would be greatly enhanced by some proper custard, and by proper custard I mean custard made with eggs, recipe elsewhere on this blog. Also good served hot with cream or home made ice cream. However, it could also be dairy free if you used a non-dairy fat in the pastry.
Being a lazy cook, I tend to make double the amount of pastry, and freeze a second pastry case for a very quick pudding or quiche (there's no sugar in the pastry recipe, so it can be used for savoury and sweet). Small pastry ends get turned into little stars!
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| Treacle Tart |
Pastry:
8oz/225g plain flour
small pinch salt
4oz butter/margarine
cold water to mix
Tart:
14oz/400g golden syrup (tip, microwave
for 20 sec to get it to pour better)
4oz/100g white or granary breadcrumbs,
fresh or frozen, but not stale!
rind and juice of one lemon
Make the pastry, line a 8-9” loose base
flan tin, prick the base of the pastry with a fork (this stops the pastry
bubbling up). Put the flan tin in the fridge while you
assemble the tart ingredients. Cut little stars or letters from the left-over
pastry.
Mix the breadcrumbs, lemon and
syrup. I tend to put it into the microwave to heat it up slightly, which
makes the crumbs take up more of the sticky syrup.
Pour the mixture into the flan tin,
level it, and put on any pastry decorations. Cook at about 180 deg for
about 20-25 minutes until it is golden. It will rise up, and then sink
and turn shinier as it cools down.
If you like this recipe, why not let me know how you got on with it? I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings. My cookbook is on sale via my website www.katespuddings.co.uk. This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog!
If you like this recipe, why not let me know how you got on with it? I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings. My cookbook is on sale via my website www.katespuddings.co.uk. This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog!
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