Treacle Tart

The right ratio of syrup to crumbs is essential. Not enough and the filling will be dry and chewy; too much and it won’t set. Baking the tart on a hot baking sheet will ensure a crisp base to the pastry case. Adding lemon juice will balance the intense sweetness.

Ingredients

For the pastry

35g      Butter

35g      Vegetable shortening

150g    Plain flour

2 tbs     Water

For the filling

675g    Golden syrup

1          Lemon, finely grated zest and juiced

270g    Coarse white breadcrumbs

Preparation and cooking

Make the pastry in the usual way. Rub the butter and vegetable shortening into the plain flour with your fingertips until it resembles rough breadcrumbs, then bring the mixture together with 2 tablespoons of water to form a soft ball of dough.

Use the pastry to line a deep-sided (4cm) 20cm tart tin with a removable base. Chill for 20 minutes.

Pre-heat the oven at 200°C.

Warm the golden syrup in a saucepan. Stir in the finely grated zest and juice of a lemon and the coarse white breadcrumbs, then pour into the uncooked pastry shell.

Slide the tart into the oven and bake for 15 minutes. Turn the heat down to 180°C and continue cooking for 15-20 minutes until lightly firm. Allow to cool, and then serve with extra thick double cream or crème fraîche.

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