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.
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.
Ingredients
For the pastry
- 225g Allinson's Plain White Flour
- 110g Butter (unsalted) (chilled and diced)
- 1 Egg(s) (free range)
- 225g Allinson's Plain White Flour
For the filling
- 500g Golden syrup
- 125g Breadcrumbs (fresh)
- 25g Pecan nuts (finely chopped)
- 1 Lemon (zest and juice)
- 2 Egg(s) (free range)
- 3 tbsp Double cream
- 0pinch Salt
Utensils
- Mixing bowl
- Knife
- Clingfilm
- 22cm loose bottomed flan tin
- Baking tray
- Rolling pin
- Fork
- Greaseproof paper
- Baking beans
- Sharp knife
- Cooling rack
Recipe Reviews
Very tasty and a pretty easy bake. Definitely gets a strong lemon taste if you add all the juice. Retro treat served with cream. Love it.
Ingredients
For the pastry
- 225g Allinson's Plain White Flour
- 110g Butter (unsalted) (chilled and diced)
- 1 Egg(s) (free range)
- 225g Allinson's Plain White Flour
For the filling
- 500g Golden syrup
- 125g Breadcrumbs (fresh)
- 25g Pecan nuts (finely chopped)
- 1 Lemon (zest and juice)
- 2 Egg(s) (free range)
- 3 tbsp Double cream
- 0pinch Salt
Utensils
- Mixing bowl
- Knife
- Clingfilm
- 22cm loose bottomed flan tin
- Baking tray
- Rolling pin
- Fork
- Greaseproof paper
- Baking beans
- Sharp knife
- Cooling rack