Stem ginger & treacle tart

Stem ginger & treacle tart

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
hannahmives
28th Mar, 2014
5.05
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
17th Mar, 2013
5.05
Thanks for the recipe, was really delicious!
220972
23rd Dec, 2012
5.05
I,ve made this a few times now, it always goes down really well. Would definatley suggest you try it!
sparrowfield
17th Feb, 2012
5.05
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
3rd Jan, 2011
5.05
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
15th Dec, 2010
How long before can you make it? 24 hours/48? Thanks
janyliz
8th Dec, 2010
5.05
I love treacle tart, it's a big favourite. This is a lovely Christmas twist on a classic. delicious!
tonykerr
11th Nov, 2010
5.05
Cheated with a ready made sweetcrust pastry case that needed using, the filling was really easy to make and tasted delicious with vanilla icecream.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.