Treacle Tart
Perfect for pudding after your Sunday roast, this treacle tart is nothing like the sickly sweet offerings of school dinners!
Ingredients
Pastry
- 225 g plain flour
- 1 tbsp caster sugar
- 1 pinch of salt
- 120 g unsalted butter diced and chilled
- 2 tbsp ice-cold water
Filling
- 250 ml golden syrup
- 125 ml double cream
- 1.25 large eggs
- 1 lemon
- 50 g ground almonds
- 75 g fresh breadcrumbs
Instructions
- For the pastry: Mix the flour, caster sugar and salt together into a bowl. Add the diced butter, rubbing in with your hands until it resembles breadcrumbs. Add the water 1tbsp at a time until the dough starts to come together. Turn out onto a lightly floured worktop, and knead until it comes together to form a uniform dough. Don't handle it too much. Wrap the dough in clingfilm and put in the fridge for 30 minutes.
- Once chilled, roll the pastry out on a floured work surface into a rectangle about 2-3mm thick. Line the tin with the pastry and then pop back in the fridge for 30 minutes until firm. Then pre-heat the oven to 180C/160C Fan/Gas Mark 4.
- Once the pastry is firm, line it with baking paper and fill with baking beans. Then bake for 20 minutes.
- For the filling: Whilst the pastry is baking, place the golden syrup in a pan and gently warm. In a separate bowl mix the cream, eggs and grated lemon zest, then add the warm golden syrup (make sure its not too hot or it will cook the eggs).
- In a separate bowl, mix the breadcrumbs and ground almonds together and then make a well in the centre. Pour the golden syrup mixture into the well and mix until smooth.
- Once the pastry is baked, remove from the oven and remove the beans and baking paper. Then return to the oven and bake for another 5 minutes until the pastry is dry.
- Fill the baked pastry case with the treacle mixture and then bake for 15-20 minutes or until the filling is just set. Serve warm.