Classic treacle tart
- January 2014
- Serves 10
- Hands-on time 35 min, oven time 60-70 min, plus chilling and cooling
This classic treacle tart is made all the more brilliant because you can make it in advance and freeze until needed.
No time to make pastry from scratch? This lemony treacle tart uses shop-bought sweet shortcrust pastry.
- 16.2g (7.9g saturated)
- 79.1g (58.2g sugars)
To make white breadcrumbs the easy way, remove and discard the crusts from a day-old loaf, cut the bread into chunks and whizz in a food processor. Freeze in bags for up to 3 months until needed.
Don’t poke too many holes in the pastry base before blind baking it, otherwise the syrup in the filling might seep out and stick it to the tin. To minimise leakage, brush lightly beaten egg white over the blind baked case, then return to the oven for 5 minutes before filling.
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