Treacle tart
Method
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In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
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Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
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Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
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Preheat the oven to 190C/375F/Gas 5.
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Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
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For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.
Ingredients
For the pastry
- 225g/8oz plain flour, plus extra for dusting
- 110g/4oz butter, chilled, diced
- 1 medium free-range egg, lightly beaten
For the filling
- 450g/1lb golden syrup
- 85g/3oz fresh breadcrumbs
- generous pinch ground ginger
- 1 lemon, zest, finely grated and 2 tbsp of the juice
To serve
- clotted cream or double cream
Shopping List
Treacle tart
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled