Treacle tart

Treacle tart

By
From
Leiths How to Cook
Serves
6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Rich shortcrust pastry, using sweet variation
extra flour, to dust

For the filling

Quantity Ingredient
3 eggs
100g fresh white breadcrumbs
1 lemon
1 cm piece fresh root ginger
450g golden syrup

Method

  1. Roll out the chilled pastry on a lightly floured surface to a 3 mm thickness and use to line a 24 cm loose-based flan tin or flan ring set on a baking sheet. Cover with cling film and chill until firm to the touch.
  2. Heat the oven to 190°C and put a baking sheet in the top third of the oven (this will provide some ‘bottom heat’, as the pastry is not baked blind).
  3. Beat the eggs and pass through a sieve into a bowl. Put the breadcrumbs through a coarse sieve to remove any lumps. Finely grate the zest of the lemon and squeeze the juice. Peel and finely grate the ginger. Add the golden syrup and breadcrumbs to the eggs with ¼–½ teaspoon lemon zest, ½–1 teaspoon juice and ¼–½ teaspoon ginger, to taste.
  4. Slowly ladle the mixture into the pastry case, then carefully slide the flan tin or baking sheet onto the hot baking sheet in the oven. Bake for 20–25 minutes; if the filling starts to rise up, lower the oven setting to 150°C.
  5. If the oven hasn’t been turned down, do so now and move the tart on its baking sheet to the bottom third of the oven. Bake for a further 20–30 minutes until set.
  6. Allow the tart to cool slightly on the baking sheet, then remove the side of the tin, if using, and slide the tart onto a wire rack, or lift off the ring after transferring.
Tags:
Leiths School of food and wine
cookery course
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