Muscovado sugar tart

Muscovado sugar tart

By
From
Sweet
Serves
10-12

This delicious variation on treacle tart was inspired by a plain sugar tart I had whilst filming in the US and staying in an Amish community. Called shoo-fly pie because of the need to chase away the flies lured by its sticky sweetness, it was made mainly with molasses sugar, which gave it a deep, dark flavour.

Ingredients

Quantity Ingredient
butter, for greasing
1 quantity Pâte brisée
flour, for dusting
1 egg yolk, for blind-baking
200g dark muscovado sugar
200g golden syrup
2 eggs
1 lemon, zested and juiced
1 teaspoon fine sea salt
125g fresh breadcrumbs

Method

  1. Preheat the oven to 180°C. Grease a 26cm diameter and 3cm deep loose-bottomed tart tin.
  2. Roll out the pastry on a lightly floured surface to a thickness of 3mm and line the tart tin, then blind bake. Remove from the oven and lower the temperature to 150°C.
  3. Beat the sugar, golden syrup, eggs, lemon zest and juice and salt together in a bowl then fold in the breadcrumbs. Pour into the blind-baked tart case and smooth the top over. Bake in the oven for 50–60 minutes until golden and just spongy to the touch.
  4. Remove and cool on a wire rack for 10 minutes before turning out. Serve hot or cold with whipped cream or vanilla ice cream.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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