RecipesLoch Fyne Recipes

Treacle Tart

Treacle Tart

Information

Preparation time: 20 minutes

Cooking time: 35 minutes

Difficulty: Medium

Serves: 6

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A classic dessert, rib-stickingly good with a spoon of clotted cream.

Shopping List

Pastry

  • 120g plain flour
  • Pinch of salt
  • 60g cold butter, diced, plus extra for greasing
  • A squeeze of lemon juice mixed with 3-4 tbsp iced water

Filling

  • 25g butter
  • 250g golden syrup
  • 3 tbsp double cream
  • Finely grated zest 1 lemon
  • 3 tbsp lemon juice
  • 75g white breadcrumbs

Cooking Instructions

  1. Put the flour and salt in a food processor, add the butter and process until the mix resembles fine breadcrumbs. Add the water and lemon juice, little by little, until it binds the pastry together. Roll the pastry into a ball, cover with clingfilm and chill for 30 minutes.  
  2. Preheat the oven to 200°C, gas mark 6 and butter a 20cm diameter tart tin with a removable base. 
  3. Roll out the pastry and press into the tart tin.  Return it to the refrigerator while you make the filling.
  4. Melt the butter for the filling over a medium heat. Cook gently for a few minutes until it turns a light golden brown - don't let it burn. Set aside. 
  5. Reserve 2 tbsp of the syrup. Put the rest in a pan over a low heat until liquid. Stir in the cream, brown butter, lemon zest, juice and breadcrumbs. Warm gently for 5 minutes. Spread in the pastry case. Drizzle over the remaining syrup. 
  6. Bake for 15 minutes, then turn the oven to 180°C, gas mark 4 and bake for 20 minutes more. Serve warm.

 

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