Stem ginger & treacle tart

Stem ginger & treacle tart

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(7 ratings)

Prep: 45 mins Cook: 1 hr, 30 mins Plus chilling

Easy

Serves 8 - 10
James Martin gives the traditional treacle tart a Christmassy twist

Nutrition and extra info

Nutrition: per serving

  • kcal545
  • fat14g
  • saturates5g
  • carbs104g
  • sugars72g
  • fibre1g
  • protein7g
  • salt1.21g
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Ingredients

  • 375g pack sweet shortcrust pastry
  • a little flour, for dusting
    Flour

    Flour

    fl-ow-er

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

  • 750g golden syrup
  • 225g breadcrumbs
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 1½ tsp ground ginger
  • 3 eggs
    Eggs

    Egg

    egg

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

  • 6-8 balls stem ginger, thinly sliced
  • vanilla ice cream or custard, to serve

Method

  1. Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart case, about 3cm deep. Line the tin with the pastry and fold the overhang over the sides. Chill for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Line the tart with greaseproof paper and baking beans. Bake blind for 20 mins. Remove the beans and paper and bake for 10 mins more until the pastry is pale golden and sandy.

  3. Meanwhile, mix the golden syrup, breadcrumbs, lemon zest and juice, ground ginger and eggs together. Once the pastry is ready, lower the oven to 160C/140C fan/gas 3. Using a small serrated knife, carefully trim the edges, then tip in the treacle mixture and bake for 55 mins-1 hr until the filling is golden and crisp, and feels set to the touch.

  4. When the tart comes out of the oven, arrange the ginger slices over the top. Drizzle with some syrup from the ginger jar, then lift from the tin to a serving plate and serve warm with vanilla ice cream or custard.

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Comments (8)

hannahmives's picture
5

I made this to take to a dinner party a few weeks ago and have come back to it for a different crowd this weekend. Made my own pastry but generally an easy recipe and very popular!

flo74uk's picture
5

Thanks for the recipe, was really delicious!

220972's picture
5

I,ve made this a few times now, it always goes down really well.
Would definatley suggest you try it!

sparrowfield's picture
5

Ihave just made this recipe as I have only just seen it. My husband loves ginger so it was worth trying.
I'm glad I did, it was great. I made my own pastry and served it with cream and it is one I shall certainly use again.

sam-i-am's picture
5

This is a WINNER! I made my own crust, the rest was easy to do. I served it warm on Christmas Eve with very good quality Vanilla Ice Cream and it was a huge hit! People described it as 'a piece of heaven!'

roomountain's picture

How long before can you make it? 24 hours/48? Thanks

janyliz's picture
5

I love treacle tart, it's a big favourite. This is a lovely Christmas twist on a classic. delicious!

tonykerr's picture
5

Cheated with a ready made sweetcrust pastry case that needed using, the filling was really easy to make and tasted delicious with vanilla icecream.

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