Monday, 29 February 2016

Treacle Tart

SPRING is just around the corner but for now there is still a nip in the air and frost on the ground in the mornings. That's my excuse for turning to those lovely warming puddings! Here's one of my favourites:

Treacle Tart

Serves 6


350g shortcrust pastry
300g /10oz golden syrup
1 heaped tbsp black treacle
Zest and juice of 1 unwaxed lemon
4 medium free range eggs
25g /1oz fresh bread crumbs


Heat the oven to 180ºC/350ºF/Gas 4

Roll out the pastry to 5mm / ¼ inch (the depth of a pound coin).  Line a lightly greased 23cm /9 inch loose bottomed tart tin with the pastry,  trim off the edges, then place in the fridge for 30 mins to rest the pastry and prevent shrinkage in the oven - do not be tempted to miss this stage out or your baked cake will shrink unevenly.

Place a baking sheet in the preheated oven. Meanwhile, mix together the golden syrup and treacle with the lemon zest and juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.

After the pastry has rested for 30 minutes, place the case on the preheated baking sheet, then carefully pour the mixture into the prepared tart case. (TIP: taking the mixture to the tart in the oven rather than the other way round, is easier and helps prevent spillages).

Bake for 20 - 25 minutes until the crust and filling are golden brown and firm to the touch. Remove from the oven and place on a cooling rack.

Serve hot with cream, ice cream or custard. If you let it cool, it will store for a couple of days in an airtight tin and is easy to reheat in a medium hot oven, or eat it cold.

Take a look at these websites for more kitchen information and pictures:
Country Kitchens
Kitchen Gallery
Kitchen Talk

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