Treacle Tart


Ingredients for Treacle Tart:

For the Pastry:

  • 225g plain flour, plus extra for dusting
  • 110g butter, chilled, diced
  • 1 medium free-range egg, lightly beaten

For the Filling:

  • 450g golden syrup
  • 85g fresh breadcrumbs
  • generous pinch ground ginger
  • 1 lemon, zest, finely grated and 2 tbsp of the juice


  1. For the pastry, in a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
  2. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
  3. Use the dough to line a 23cm loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
  4. Preheat the oven to 190C.
  5. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans.
  6. Bake the pastry blind for 10-15 minutes, allow to cool for a few minutes before removing the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
  7. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case.
  8. Return to the oven and bake for about 30 minutes.

Serve hot or cold with clotted cream. double cream, or my favourite .. ice cream!



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