Book tickets now and see your favourite celebrity chefs in action, taste great food and start your Christmas shopping.
Gingery treacle tart

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

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook min 1 hr 40 mins

Ready in 2 hours plus chilling

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.

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.

BBC Good Food shows - Book tickets now

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook min 1 hr 40 mins

Ready in 2 hours plus chilling

Ingredients

  • 500g pack sweet shortcrust pastry
  • a little flour , for dusting
  • 300g granulated sugar
  • 3 lemons , zested
  • 5 firm pears , peeled
  • 600g golden syrup
  • 1 ball stem ginger , finely chopped, plus 1tbsp syrup from the jar
  • 140g breadcrumbs
  • 3 eggs
Send to a friend Print this recipe Add to your binder

Per serving (8)

801 kcalories, protein 8g, carbohydrate 154g, fat 21 g, saturated fat 7g, fibre 3g, salt 1.24 g

Kodak

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.
Find more recipes at Good Food channel

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy inspired recipes delivered straight to your door every month.

Order today, receive your first 3 issues for just £3.

Events

BBC Good Food shows

Join us in Birmingham, London or Glasgow in November!

Plan your trip and book tickets online now.

On TV

Foodie TV

Good Food Channel - see your favourite chefs on Sky Channel 249, Virgin TV 260.

See all TV listings at radiotimes.com, see all goodfoodchannel.co.uk

listings.

Websites

Shopping Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com
Shopping

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk