Simple treacle tart
- February 2012
- Serves 6
- Hands-on time 20 min, oven time 30 min, plus chilling and cooling
Go on, indulge yourself. This sweet and sticky treacle tart recipe is fun to make but much more fun to eat.
- 375g pack fresh ready-rolled shortcrust pastry, at room temperature
- 250g golden syrup
- 175g fresh white breadcrumbs
- Finely grated zest and juice of 1 lemon
- Flour, for dusting
- Preheat the oven to 200°C/fan180°C/gas 6 and put a baking tray in to heat up. Unroll the pastry and use to line a 20cm x 2.5cm deep, round, fluted, loose-bottomed tart tin. Trim off and reserve the trimmings to decorate. Chill for 20 min.
- Meanwhile, heat the golden syrup in a saucepan over a low heat until warm and runny. Remove from the heat and stir in the breadcrumbs, lemon zest and juice. Tip into the pastry case and spread evenly.
- On a lightly floured surface, roll out the reserved pastry trimmings and cut into 10-12 long, narrow strips. Carefully twist each strip until spiral-shaped, then lay half of them, spaced apart, across the pie filling. Arrange the remaining strips at right angles to the first strips, to form a lattice. Press the edges of the strips around the rim of the pastry case, trimming off any excess.
- Place the tart on the hot baking sheet and bake for 10 min. Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake for a further 20 min or until the filling is lightly set and the pastry golden. Cool in the tin for 10 min, then carefully remove and transfer to a board. Cut into slices and serve with ice cream, custard or cream.
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