Treacle Tart
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Ingredients
For the Pastry
225g | Plain White Flour |
110g | Unsalted Butter |
1 | Egg |
For the Filling
500g | Golden Syrup |
125g | Breadcrumbs |
25g | Pecan Nuts (Chopped) |
1 | Lemon (Zest and Juice) |
2 | Eggs |
3tbsp | Double Cream |
Pinch | Salt |
Method
- Rub together the flour and butter in a bowl, until it resembles fine breadcrumbs.
- Mix in the egg with a knife, and then knead on a clean, lightly dusted work surface to form smooth dough. Wrap the pastry in cling film and chill for 30 minutes.
- Preheat the oven to 190°C (fan 170°C, gas mark 5) and grease a 22cm loose bottomed flan tin (or you can make it in two 12cm loose bottom flan tins). Place the tins onto a baking tray.
- Roll out the pastry until it's big enough to generously fit the tin. Ease the pastry into the corners of the tins leaving excess pastry falling over the sides - don't trim at this stage. Prick the base with a fork.
- Line the pastry with greaseproof paper and fill with baking beans. Trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15 minutes - remove the paper and beans and return to the oven for a further 5 minutes.
- Mix the syrup, breadcrumbs, pecan, lemon juice and zest, eggs and double cream with a pinch of salt. Remove the tart from the oven and pour the filling into the pastry case.
- Bake the tart for a further 40-45 minutes or until the filling has lightly set. Leave to cool and serve with crème fraiche or custard.