- Effort: easy
For the tart
- 80 g icing sugar
- 125 g plain flour, plus extra for dusting
- 75 g unsalted butter, at room temperature, plus extra for greasing
- 2 egg yolks
- 1/2 vanilla pod, split
For the filling
- 1 litres golden syrup
- 450 g freshwhite breadcrumbs
- 1 lemon, zest and juice only
- 1 orange, zest and juice only
- 1 tbsp clotted cream
- 1 lime, zest and juice only
Tips and Suggestions
When cooling the treacle tart, do not be tempted to place into the fridge as the pastry will go soggy.
1. For the tart: put the icing sugar, flour and butter into a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg yolks, scrape in the vanilla seeds blend again until the mixture comes together to form a dough.
2. Shape the dough into a ball and wrap in cling film. Transfer to the fridge to chill for at least two hours.
3. Preheat the oven to 170C/gas 3.
4. Take the dough out from the fridge. Roll out to a 2mm thick sheet on a floured work surface. Use to line a greased and floured 23cm loose-based tart ring.
5. Allow the tart to rest for 30 minutes, then line with baking parchment and fill with baking beans. Bake blind in the oven for 10 minutes, then remove the baking parchment and beans and bake for another 4-5 minutes until the pastry is crisp and lightly golden.
6. For the filling: pour the golden syrup into a saucepan, along with the lemon and orange juice and zest, and warm through over a low heat for 3-4 minutes.
7. Put the breadcrumbs in a large bowl, then pour over the syrup mixture. Mix well to combine, then pour into the tart ring. Place into the oven to bake for 20-25 minutes, or until the filling has set. Remove from the oven and allow to cool at room temperature.
8. To serve, mix the lime juice and zest together with the clotted cream and serve alongside a wedge of the treacle tart.
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