Lemony treacle tart

Lemony treacle tart
  • Serves icon Serves 6
  • Time icon Hands on time 10 mins, 50 mins cooking time, plus 20 mins to reheat after freezing and thawing

This treacle tart recipe, made using shop-bought sweet shortcrust pastry, is simple to make plus it freezes and reheats beautifully.

Nutrition: per serving

Calories
496kcals
Fat
12.7g (3.8g saturated)
Protein
6.1g
Carbohydrates
92g (62.3g sugars)
Salt
1.2g
Calories
496kcals
Fat
12.7g (3.8g saturated)
Protein
6.1g
Carbohydrates
92g (62.3g sugars)
Salt
1.2g

Ingredients

  • 375g pack sweet shortcrust pastry
  • Plain flour for dusting
  • 800g golden syrup
  • 125g fresh white breadcrumbs
  • Finely grated zest of 2 lemons
  • 50g rolled porridge oats
  • 2 large free-range eggs, beaten
  • Vanilla ice cream to serve

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep, loose-bottomed 24cm fluted tart tin. Discard the trimmings. Prick the base all over with a fork, then chill for 30 minutes. Line with baking paper, fill with baking beans or rice and blind-bake for 10 minutes until just set.
  2. Meanwhile, warm the golden syrup in a pan until runny but not too hot. Stir in the breadcrumbs, lemon zest, oats and eggs. Pour into the case and bake for 30-40 minutes until the top is golden and the filling is just set. Don’t worry if it’s a little soft. Allow to cool completely, then lift out of the tin. Wrap in baking paper and cling film, then freeze.
  3. Thaw completely. Preheat the oven to 200°C/fan180°C/gas 6. Put on a baking sheet and bake for 15-20 minutes until just warmed through – don’t let it get too hot or the filling may become too runny. Slice and serve with scoops of vanilla ice cream. You can serve any leftovers at room temperature with a cup of tea.

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