Treacle Tart
1 Reviews
About the bake
Who can resist a slice of treacle tart? Certainly not us. We have been even know to go back for seconds (and thirds ssssh) A Buttery pastry case snuggles the sweetest, sticky, gooey treacle filling. A slice of this is like a warm comforting hug on a spoon. Call us nuts but we actually love to add a dash of chopped pecans to our filling for an extra mmmm to each mouthful. Whether you enjoy your tart served hot or cold, a slither or a slab, a splash of cream or a splodge of thick creamy vanilla custard would never go a miss too. Go on... treat yourself.
Ingredients
For the pastry
- 225gAllinson's Plain White FlourÂ
- 110gButter (unsalted) (chilled and diced)Â
- 1Egg(s) (free range)Â
For the filling
- 500gSilver Spoon Golden SyrupÂ
- 125gBreadcrumbs (fresh)Â
- 25gPecan nuts (finely chopped)Â
- 1Lemon (zest and juice)Â
- 2Egg(s) (free range)Â
- 3 tbspDouble creamÂ
- 0pinchSaltÂ
Method
Step 1
Rub together the flour and butter in a bowl, until it resembles fine breadcrumbs.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.