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Published September 12th 2020
Enjoy a super sweet English favourite
Treacle Tart has been an English favourite since the invention of treacle in the late nineteenth century. This classic recipe is simple and quick to do. The key is in taking special care and patience in making the pastry - keeping it cold, allowing it to rest, not overworking it, and accurately blind baking. With that good foundation, the tart is sure to be a success.
200 g plain flour 100 g cold butter, diced 1 egg, beaten with 3 tbsp cold water zest of 1 lemon
400 g golden syrup
150 g white breadcrumbs zest and juice of 2 lemons
To make the pastry:
Beat the egg with the cold water separately. Mix the lemon zest with the flour. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg-water mixture and mix until the dough holds together. You may need 1-2 extra tbsp of water, but no more than that. *The key to making this pastry is keeping it cold. I even add ice cubes to the water at the start to ensure it is ice cold
Let the pastry rest in the refrigerator for about 30 minutes
Roll out the pastry dough and place it in a 9-in loose-bottomed tart tin. Using a fork, make light prick marks all over the bottom of the pastry
Preheat the oven to 190 C / 375 F
Blind bake the pastry for 10-15 minutes. Remove the foil and baking beans from the pastry case. Spread an egg wash over the bottom of the pastry and bake for an additional 5 minutes.
The filling may be made in two different ways: 1. by mixing together all of the ingredients at once; or 2. by spreading the breadcrumbs on the bottom of the pastry first and then adding the rest of the filling on top of the breadcrumbs.
Add the filling to the pastry case. Return to the oven and bake for about 30 minutes.
The tart may be served hot or cold and is best served with clotted cream.