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Gingery treacle tart

Gingery treacle tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving (8)
HighlightNutrientUnit
kcal801
fat21g
saturates7g
carbs154g
sugars116g
fibre3g
protein8g
low insalt1.24g
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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 breadcrumb
  • 3 eggs

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2008

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