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Gingery treacle tart

Gingery treacle tart

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Prep: 20 mins Cook: 1 hr, 40 mins Ready in 2 hours plus chilling

Easy

Serves 8 - 10
If you find traditional treacle tart too sweet, try this lighter classic with lots of zingy ginger and the addition of lemon-poached pears

Nutrition and extra info

Nutrition per serving (8)

  • kcalories801
  • fat21g
  • saturates7g
  • carbs154g
  • sugars116g
  • fibre3g
  • protein8g
  • salt1.24g
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Ingredients

  • 500g pack sweet shortcrust pastry
  • a little flour, for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 300g granulated sugar
  • 3 lemons, zested

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 firm pears, peeled

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 600g golden syrup
  • 1 ball stem ginger, finely chopped, plus 1tbsp syrup from the jar
  • 140g breadcrumb
  • 3 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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Method

  1. Roll out the pastry with a little flour and use to line a loose-bottom 23cm round tin (it needs to be about 5cm high). Leave the excess pastry overhanging the sides, then chill for 30 mins.

  2. In a large saucepan, melt the sugar with 800ml water and the zest of 1 lemon. Increase the heat until just simmering, drop in the pears, then cover and poach for 12-15 mins until almost tender. Lift out the pears, then set aside on some kitchen paper.

  3. Heat oven to 200C/fan 180C/gas 6. Line the pastry case with baking paper, fill with baking beans, then bake blind for 15-20 mins until a pale biscuit colour. Remove the paper and beans, then bake for a further 5 mins. Meanwhile, put the golden syrup in a small pan with remaining zest, juice of 1 lemon and the chopped ginger and syrup, then warm until runny. Tip the breadcrumbs into a large bowl, then stir in the warm syrup and eggs.

  4. Reduce oven temperature to 180C/fan 160C/gas 4. Slice a little off the bottom of each pear so they stand upright, then space them out in the tin. Carefully spoon in the filling and bake for 50 mins-1hr until golden and set. Cool to room temperature, slice off the excess pastry to neaten the edges, then serve with cold cream or hot custard.

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Comments, questions and tips

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Comments (1)

pumpercake's picture

I'm curious as to what kind of breadcrumbs are required for this recipe. Dry breadcrumbs? Fresh, soft breadcrumbs from white bread? Thanks.

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