Treacle Tart.

Prep time -

What you’ll need..

For the tart case.

650g Sweet pastry, click here for recipe.

For the filling.

1kg Golden syrup

1 Loaf of sliced white bread (Or 280g fresh breadcrumbs)

Zest and juice of 1 lemon

1/2 Teaspoon of mixed spice

3 Eggs 

What to do..

For the tart case.

Roll out the pastry to around 4 or 5 mm and line a tart ring, remembering to grease and flour the ring. Blind bake for 12 minutes at 170ºc. Remove the baking beans, beat 1 egg and using a pastry brush egg wash the tart case being sure to seal up any holes or cracks in the pastry and bake for 2 minutes.

Click here for our Pastry lesson for help on rolling, lining cases and blind baking.

For the filling.

Heat the golden syrup, lemon juice and zest and mixed spice in a large saucepan until the syrup has loosened but is not hot. Set to one side.

Remove the crusts from the loaf of bread and blend in a food processor until fine breadcrumbs.

Lightly beat the eggs and add to the syrup, be sure to mix the egg in thoroughly and that the syrup is not too hot before you add the egg otherwise it will cook before you have finished the mixture.

Add 3/4 of the breadcrumbs and mix well. Leave to stand for 5 minutes and then add remaining breadcrumbs.

Pour the mixture into the blind baked and egg washed sweet pastry case and bake at 180c for 30 mins.