Saturday, 5 October 2013

Treacle Tart

I have been a bit quiet on the old blogging front recently. All the usual excuses apply here: lack of funds, lack of inspiration and just simply can't be bothered, I'm sure we all go through similar waves when it comes to food but hopefully we all emerge on the other side relatively unscathed. In an effort to get restarted, I have decided to have a go at a few classic bakes and just enjoy baking/cooking them.

The first one on my 'list' is one I have been wanted to make/try for many a year, to be more precise it was when I was in Year 4 and I was reading a certain book...about a wizard...can't for the life of remember the book's name, think it just faded into a scar over time.

Anyway, this wizard, whose name escapes me, had a Treacle Tart on his first night at his new digs and every since then I've fancied trying one.

It is, in my opinion, a weird tart indeed consisting of just syrup (not treacle, which surprised me) breadcrumbs and lemon, but it relatively simple to make. the recipe is based on a Queen Mary Berry recipe which was used in last years Great British Bake Off as a technical challenge. I decided to omit the lattice pastry over the top from this recipe but feel free to have a go if you like.

Treacle Tart
200g plain flour
100g Butter
2 tbsp water

400g golden syrup
150g fine, white breadcrumbs
Zest and juice of 2 lemons

Add the butter to the flour and rub together until the mixture resembles fine breadcrumbs
add the water and stir with a knife to combine, then knead together quickly to combine until a soft dough.
Wrap tightly in clingfilm and leave in fridge for at least half n hour.

Get two sheets of cling film, spread one across the work surface, place each mound of dough in the middle and spread the other sheet over the top.
Roll out gently in between the two sheets of cling film (this method stops any excess flour being added to the pastry and drying it out).
Remove the top layer and using the bottom layer drape the pastry gently into the tin and press gently into all edges.
Prick the base with a fork to stop it from rising in the oven
Return to the fridge.

Preheat the oven to 180C and place a baking tray in the oven to heat up.

Melt the syrup in a large pan, do not allow to boil.
Pour in the breadcrumbs and lemon juice/zest and stir to combine.
Add some more breadcrumbs if the mixture is too runny.
Pour into the pastry case and level out.
Stick it in the oven on the tray and bake for about 35 minutes until golden brown and the pastry is golden.

Leave to firm in the tin and serve warm or cold with whipped cream or cream fraiche.

So it turns out that treacle tart is, weird ingredients aside, rather nice. Sweet but slightly sour, chewy but crisp. I highly recommend serving with cream fraiche as it cuts through the sweetness making it much more balanced and tasty.

Give it a go


  1. That looks damn fine. I've never made treacle tart but I know the Viking would love it so I should give it a go. Know what you mean about blog fatigue but nice to have you back.

  2. love this something I grew up with "-)

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