Treacle Tart is one of those very classic British treats that will make the eyes of locals light up with it’s breadcrumb and buttery filling.
1 1/2 cups flour
6 tablespoons/85 grams butter, cubed and chilled
1/2 teaspoon salt
1/3 cup ice water
1 cup golden syrup or molasses
2 tablespoons/30 grams butter
6 tablespoons bread crumbs
3 tablespoons pouring cream
1 egg, lightly beaten
Zest of 1 lemon, finely grated
- Place the flour, butter and salt into a bowl and mix with a fork or your fingers until the mixture resembles breadcrumbs. Pour in the ice water and mix until it resembles dough.
- Turn out onto a work surface and shape into a disk. Refrigerate for 1 hour.
- Meanwhile, place the golden syrup into a pot and heat on medium until it softens and is easy to stir. Remove from the heat and add in the butter, bread crumbs, cream, egg and zest and stir to combine. Set aside to cool.
- Remove the dough from the fridge and roll out to fit a fluted tart dish.
- Shape into the dish and cover. Refrigerate for a further 30 minutes.
- Preheat the oven to 190°C/375F. Press holes into the base of the pastry with a fork and cover with greaseproof paper and baking beans.
- Place in the oven and bake until the crust is set. Remove the beans and bake until light brown for a further 10 minutes.
- Remove and pour in the syrup mixture. Bake for 30 minutes or the filling is just set (mine went from quite jiggly to set in five extra minutes of baking – 30 minutes on the dot!).
- Remove from the oven and allow to cool.
- Slice and serve with whipped cream or custard.
Adapted from Saveur.com