Treacle tart cut into slices

Treacle tart

Name: Treacle tart
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: Serves 10
Ingredients: 250g plain flour; ½ tsp fine salt; 140g cold unsalted butter cubed; 3 tbsp icing sugar; 2 medium egg yolks; 2-3 tbsp cold water; 400g golden syrup; 1 ball stem ginger in syrup, finely chopped, plus 50g of the syrup; 1 lemon zested; 2 medium eggs lightly beaten; 100g fine fresh white breadcrumbs

Esther Clark

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Serves 10

Easy

Prep: 30 mins

Cook: 1 hr and 5 mins

plus chilling and cooling

A star rating of 3.8 out of 5.30 ratingsRate

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Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

250g plain flour
½ tsp fine salt
140g cold unsalted butter

cubed
3 tbsp icing sugar
2 medium egg yolks
2-3 tbsp cold water

For the filling

400g golden syrup
1 ball stem ginger

in syrup, finely chopped, plus 50g of the syrup
1 lemon

zested
2 medium eggs

lightly beaten
100g fine fresh white breadcrumbs

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Nutrition: Per serving (10)

kcal402
fat14g
saturates8g
carbs62g
sugars39g
fibre1g
protein6g
salt0.68g

Method

step 1

Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor).
step 2

Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins.
step 3

Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
step 4

Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
step 5

Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined.
step 6

Carefully pour the filling into the pastry case and put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.

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A star rating of 3.8 out of 5.30 ratings

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