Gingery treacle tart
If you find traditional treacle tart too sweet, try this lighter classic with lots of zingy ginger and the addition of lemon-poached pears
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 20 mins
Cook min 1 hr 40 mins
Ready in 2 hours plus chilling
- 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.
- 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.
- 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.
- 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.
Per serving (8)
801 kcalories, protein 8g, carbohydrate 154g, fat 21 g, saturated fat 7g, fibre 3g, salt 1.24 g
Recipe from Good Food magazine, December 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/8244/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
Search Good Food
Classic roast turkey not your thing? Add a bit of spice and some special sausages and make a meal to remember
0
ratings
Advertiser Links
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 20 mins
Cook min 1 hr 40 mins
Ready in 2 hours plus chillingIngredients
Per serving (8)
801 kcalories, protein 8g, carbohydrate 154g, fat 21 g, saturated fat 7g, fibre 3g, salt 1.24 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Tried and tested 
