Lulu's treacle tart

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• sally

  19 March 2010

  sally rated this recipe

  

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• Janet

  28 March 2010

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• LuluFaye

  31 March 2010

  LuluFaye rated and commented on this recipe

  

  I made this a few weeks ago, added some ground ginger and can't remember whether I useed yolks or whole eggs... either way it was absolutely amazing and I will certainly be making it again. The lemon adds a slight zing that cuts through the sticky sweetness and for me, ginger and golden syrup are a match made in heaven. Beautiful. Just don't go too mad with the lemon...

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• up and coming goddess

  07 August 2010

  up and coming goddess commented on this recipe

  the first part of the method sounds so complicated, i haven't tried it yet, but do not feel so confident, is there a simpler vertion? i really want to have a go, sounds good. Help from the up and coming godess.

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• suechef

  29 August 2010

  suechef rated and commented on this recipe

  

  I tried this the other week and found it very simple to make. I added a little cream to the mixture and it made a real difference to the flavour. If you like true treacle tart then miss out the cream cos it gives a richer, less sticky result. If you are in a hurry, or are not confident at blind baking the pastry - you can always use a bought pastry case and halve the mixture. The lemon gives it a lovely flavour - we loved it!

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• Catherine

  10 January 2011

  Catherine rated and commented on this recipe

  

  So lovely - real old fashioned comfort pudding. I put a half teaspoon of ground ginger on top of the pastry base and used a sweetened pastry as well. It does come out as very rich so small servings are all that is necessary, but it was a real winner.

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• Ali

  04 February 2011

  Ali rated and commented on this recipe

  

  Lula's tart is now my tart!!!!!!! I used my own pastry recipe and carried out the neccessary steps and blind baked ECT. One comment which I will say is that this had far too much lemon in it. Although if you are a lemon fan, stick by the recipe. I will next time just add lemon zest and some milk if it needs to be more wet. Happy cooking :)

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• sabine

  29 June 2011

  sabine rated and commented on this recipe

  

  Excellent I used less lemon (half one) and some ginger and cardamom (1/2 tsp each),in a homemade crust. It turned out perfect! Very easy too!

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• the boys mum

  12 October 2011

  the boys mum rated and commented on this recipe

  

  Best treacle tart Iv'e ever tasted, and so easy to make, the lemon makes it so good.

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• sailorgirl

  13 December 2011

  sailorgirl rated and commented on this recipe

  

  Made this yesterday using sweet shortcrust pastry left over from mince pie making. I used an orange instead of the lemon and it tasted great. Had it with chantilly cream after tea. Baking blind is easy and worth it, just prick the bottom of the pastry before cooking to stop it rising then use scrunched up grease proof paper to line the pastry and fill with baking beans, (loads of places sell them) but you could use uncooked rice or dried peas, anything to weight the pastry down. I usually give tarts this size about 15 to 20 mins in the oven, then remove the beans and paper before adding filling and not a soggy bottom in sight!

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• fifi

  20 December 2011

  fifi rated and commented on this recipe

  

  I live in france and have leftover bread everyday. therefore i make this recipe at least once every two weeks. I have added maple syrup, coconut, chopped nuts and all taste wonderful. before i mixing i moisten the bread crumbs slightly with water which gives the flan and slightly lighter texture.

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• Aelynn

  31 December 2011

  Aelynn rated and commented on this recipe

  

  Very good, but it really tasted more like a lemon curd tart with a treacle tart texture... if that makes sense? Next time, I'll probably halve the lemon juice or just use the zest so it doesn't overpower.

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• Tanya

  15 March 2012

  Tanya rated and commented on this recipe

  

  Delicious, traditional recipe. Left out the lemon as my family wanted proper sweet treacle tart. It went down a storm! I'm making my second one now!

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• lizleicester

  06 April 2012

  lizleicester rated and commented on this recipe

  

  Ooh la la, Lulu. Dangerously delicious!

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• Emma Brierley

  18 April 2012

  Emma Brierley rated and commented on this recipe

  

  Delicious. I halved the lemon, swapped some syrup for some black treacle and added a spoon of cream before baking. Rich and yummy - loved by all!

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• YummyNora

  27 May 2012

  YummyNora rated and commented on this recipe

  

  It was okay but there was nothing special about the taste

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• MariAna

  12 June 2012

  MariAna commented on this recipe

  Can I replace the golden syrup for honey?? Here in Pt it's very hard to find...

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• caroline

  09 October 2012

  caroline rated and commented on this recipe

  

  Very good, but definitely needs less lemon - I'm sure that half the juice would be fine. This quantity of filling just fits my deep 8" flan tin. Don't forget to prick the base before blind baking!

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• dragonma5306

  12 May 2013

  dragonma5306 rated and commented on this recipe

  

  These were delicious; my first ever attempt at treacle tart. I had some M&S shortcrust individual pastry cases left over so was looking for something to put in them. I skipped the first step and just made the filling, exactly as the recipe. As the pastry cases were only small I only cooked them for 25 minutes and they were perfect with just a hint of lemon. I had 9 pastry cases but with some mixture left over, so I think the recipe would fill at least 12, maybe more. Yummy, will be making again.

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Ingredients

• 350g shortcrust pastry
• 500g golden syrup
• 125g fresh breadcrumbs
• 1 lemon , zested and juiced
• 2 eggs

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Cook 1 hr 5 mins

Ingredients

• 350g shortcrust pastry
• 500g golden syrup
• 125g fresh breadcrumbs
• 1 lemon , zested and juiced
• 2 eggs

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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