Traditional Treacle Tart
The treacle tart brings back childhood memories of our favourite desserts at school!
Make this delicious tart, cut slices as big as your sweet tooth can handle, then share it with your friends and family. Everyone will love you for it!
- 250 g plain flour
- 125 g cold butter
- 90 g caster sugar
- 1 large egg
- 1 tsp ground ginger
- 500 g golden syrup
- 125 g fresh white breadcrumbs
- 2 lemons, zested
- 1 mug créme fraiche
Make The Sweet Pastry
Rub the cubed butter into the flour until the mixture resembles breadcrumbs.
Stir through the sugar, zest of 1 lemon and beaten egg.
Knead The Dough And Rest
Knead gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked.
Wrap the dough in Clingfilm and chill in the fridge for at least an hour to relax.
Roll Dough For Tart Case
Roll the dough on a lightly floured surface to the thickness of a pound coin.
Lay over a tart case and gently press into the edges, trim off any excessive pastry.
Prepare For Blind Bake
Line the inside of the tart case with baking parchment and fill with dried beans, then chill again for 15 minutes.
Preheat the oven to 180°C.
Blind Bake The Pastry
Bake the case for 15 minutes, before removing the beans and cooking for another 5 minutes.
Remove the tart case from the oven and lower the temperature to 150°C.
Making Treacle Mix
Zest the other lemon and squeeze the juice of half of it into a bowl.
Stir in the breadcrumbs, golden syrup and ground ginger to fully combine before tipping into the cooked pastry case and returning to the oven for 25 minutes.
Squeeze the other half of the lemon in to the crème fraiche.
Portion Treacle Tart
Allow to cool completely before removing from the tart tin and cutting into slices.
Serve Treacle Tart
Serve each slice with a dollop of the lemon crème fraiche and few fresh blueberries.
Makes 12 slices.
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