Treacle tart recipes
Our top 3 of 4 Treacle tart recipes
Ingredients
- 9½ oz Golden syrup
- 6oz Plain Flour
- 1 and a ½ oz butter
- 1 and a ½ oz lard or white veg fat
- 2 tablespoons (roughly) cold water
- 1oz Cornflakes (slightly crushed)
- for brushing Milk and egg mixed up
Method
- Preheat the oven to 190 celsius.
- To make pastry, place the flour in a bowl.
- Cut the fat and butter into small pieces, and using the tips of your fingers, and lifting the flour up as you work (so as to add air into the pastry), rub them into the flour until the mixture resembles fine breadcrumbs.
- Sprinkle water over the surface and mix with a knife, the mixture will make a lumpy dough that should be soft but not sticky.
- Turn out onto a lightly floured work surface and gently form into a soft ball, trying not to over handle.
- Roll out pastry and line a 8 inch metal pie dish with it.(save the trimings)
- Chill for about 30 mins.
- Gently warm the syrup and stir in the cornflakes. Pour into the chilled pastry case.
- Reroll the remaining trimings of pastry and cut them into icm wide strips.(And now for the fun part!) Twist and lay them across the top of the tart in a lattice pattern, sealing the edges with a little milk and egg wash.
- Brush the pastry all over with the same wash and bake for 30-35 mins.
- Avoid temptation and allow to rest for about half an hour so the syrup can set slightly.
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- PASTRY
- 150 g plain flour
- pinch of salt
- 40 g butter
- 40 g lard
- 2-3 tbsp water
- FILLING
- 4 tbsp golden syrup
- 4 tbsp black treacle
- juice of ½ lemon
- 50 g white breadcrumbs
- Milk to glaze
Method
- 1. For the pastry,sift flour and salt into a bowl and rub in fats until mixture resembles breadcrumbs.
- 2. Add water,mix to firm dough.
- 3. Roll out on floured surface,use to cover a 20-23 cm pie plate.
- 4. Warm syrup and treacle with lemon juice in pan,stirring.
- 5. Add breadcrumbs,mix well.Pour into pastry case.Roll out pastry trimmings,cut into long strips and make a lattice on tart.
- 6. Brush pastry with milk and bake 20-30 minutes at 200C/400F/Gsa Mark 6.
- Serve hot or cold with ice cream or cream.
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- FOR THE FILLING:
- 300g golden syrup
- 50g dark treacle
- 150g fresh bread crumbs
- ½ teaspoon ground ginger
- Zest and juice of 1 lemon
- A pinch of salt
- FOR THE SWEET PASTRY:
- 360g plain flour
- 180g unsalted butter
- 100g caster sugar
- A pinch of salt
- 2 egg yolks
Method
- 1. Make the sweet pastry.
- 2. Heat the oven to 160°c.
- 3. On a floured work surface, roll out the pastry to a thickness of about 1/2cm.
- 4. Line a 20cm flan ring or flan tin with a detachable base with the pastry. Cut off the excess pastry but leave about a 1cm rim (this will help to counteract the pastry shrinking when it is cooked in the oven). Keep off cuts of pastry for later by wrapping them in a piece of cling-film/plastic-wrap.
- 5. Scrunch up a piece of greaseproof paper and line the inside of the pastry, then fill the greaseproof paper with baking beans or rice, making sure they are into the corners, and put it into the oven for 20 minutes.
- 6. While the pastry is baking, put the golden syrup and treacle into a pan over a medium-low heat and warm it for about 3 minutes, until they have become runny and easily pourable.
- 7. Add all of the rest of the ingredients for the filling to the syrup and stir them in.
- 8. When the pastry has baked, remove it from the oven, take out the greaseproof paper containing the baking beans and allow it to rest until it is cool enough to handle.
- 9. Optionally, neaten the pastry crust by taking a sharp, serrated knife and trimming off the excess pastry until it is level with the rim of the flan ring or tin. Remove any crumbs from inside the pastry case and then pour in the filling mixture.
- 10. To make a lattice, roll out the raw pastry saved earlier and cut it into strips longer than the tart. Then lay the strips in a lattice pattern over the filled pastry case.
- 11. Using a pair of scissors, trim off the excess pastry hanging over the edge of the tart.
- 12. Put the tart back into the oven for 10 minutes.
- 13. Remove the tart from the oven and allow it to rest for 10 minutes before removing it from the flan ring or tin.
- 14. Cut into portions and serve. A drop of double cream or a ball of ice-cream goes extremely well with this.
2 Comments
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Add commentXina54 Sat Jan 16 2010 • Reply
I made this tonight from memory, it's very nice to find I did it right.
Elaine Thu Jul 5 2007 • Reply
Got to go and have my tea now - you're just making me SOOOO hungry.