Lulu's treacle tart
Lulu has studied the recipe books and come up with a masterclass in cooking this classic British dessert
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr 5 mins
- Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry between 2 lengths of clingfilm and line a 22-23cm loose-based tart tin. Line with greaseproof paper and baking beans and blind bake for 10-15 minutes or until the pastry looks set and dried. Lift out the paper and dry the base of the tart out in the oven for a couple of minutes. Turn the oven down to 160C/fan 140C/gas 3.
- Mix the syrup, breadcrumbs, lemon juice and zest, and eggs with a pinch of salt. Pour into the tart and bake for 50 minutes or until the filling has lightly set. Leave to cool.
Three variations
1. Stir 1 finely chopped ball of ginger and 1 tsp ground ginger into the filling before baking. 2. For a dark treacle tart, use 400g golden syrup and 100g black treacle in the filling. 3. To add a touch of luxury and to result in a softer set, stir 2-4 tbsp double cream into the filling before baking.
Per serving
462 kcalories, protein 6.4g, carbohydrate 82g, fat 14.3 g, saturated fat 5.2g, fibre 1.2g, salt 1.23 g
Recipe from olive magazine, March 2010.
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr 5 mins
Ingredients
Per serving
462 kcalories, protein 6.4g, carbohydrate 82g, fat 14.3 g, saturated fat 5.2g, fibre 1.2g, salt 1.23 g
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19 March 2010
sally rated this recipe
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28 March 2010
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31 March 2010
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