Traditional Treacle Tart is one of my all time favourite desserts, it is sweet and sticky and just yummy. All you need to serve it with is a scoop of vanilla ice cream or a good drizzle of fresh cream.
It is one of those dishes that as you make it you think to yourself, this is a dish invented by someone with nothing left in the cupboard to make a dessert from but lemon, syrup and breadcrumbs. But to me, it works. I know there are treacle tart haters out there, and I can see why as it is a very sweet dessert. But served warm, on a cold winters day with its crisp pasty and sweet centre all ooozy and delicious….just yum!
For the pastry, recipes all seem to vary on whether sweet pastry or plain shortcrust is best. I went plain, as I think with the golden syrup content this dessert really didn’t need the addition of yet more sugar! I was given two little round 5″ / 12cm ceramic pastry dishes for Christmas, so my recipe below works for two smaller dishes. If you wish to make one large tart, double the recipe below (you may have a bit of extra pastry, but you can always make lattices or decorate the edge of the tart with this – or just make silly shapes..)
If you are using a more traditional metal tin with a removable base, preheat a baking tray and place your tart tins directly onto it during cooking to help create a nice crisp base. I found this didn’t make a huge difference with a ceramic dish, perhaps as the base was that much thicker, but cooking it a few minutes longer before adding the filling did the trick!
To flavour my filling, I decided to use a mixture of golden syrup and dark treacle – I loved the slightly deeper treacle flavour (hence the darker and less golden look to my traditional treacle tart). But you don’t need much treacle at all, as it will very quickly overpower the golden syrup and lemon. I found that for me the best combination was when I used one (non-heaped) tablespoon of treacle to 200g of golden syrup.
If you have never tried treacle tart, or if the ones you had at school put you off you should definitely give this a try! It isn’t Harry Potters favourite dessert for nothing…
If you liked this you may also like: Orange Zest Gingerbread
- 200g Golden Syrup
- 1 Tablespoon of Treacle
- 60g of Breadcrumbs
- 1 Tablespoon of Lemon Juice
- 100g Plain Flour
- 50g Cold Unsalted Butter, Cubed
- 2 - 3 Tablespoons of Cold Water
- 1 Egg, Whisked (To be used as an egg wash)
- In a blender, add the cold cubed butter and plain flour and pulse until it looks like fine bread crumbs. If you wish to do this by hand, rub the butter into the flour as quickly as possible with your thumbs and fingertips.
- Add the cold water a tablespoon at a time and blend or mix until combined (you may find you need a little extra water but only enough to combine). The mixture should be a little crumbly but form into a ball with ease.
- Wrap the pastry with clingfilm and place into the fridge for at least an hour or two.
- Grease your two tart dishes well (I used butter) and set aside.
- Once the pastry has chilled, preheat the oven to 180'C.
- Roll out the pastry on a lightly floured surface until about 3mm thick.
- Line the tins with the pastry, trimming off any overhang.
- Lightly prick the base of the pastry all over with a fork, brush the base with a little beaten egg and bake for 10 minutes at 180'C (or 12-15 minutes if using ceramic dishes)
- Whilst the pastry cases are in the oven, add the golden syrup and treacle to a small saucepan and place over a medium heat.
- Put the bread in a blender and blend to create breadcrumbs, and stir these into the syrup (if the mixture still looks very runny add an extra handful of breadcrumbs).
- Add a tablespoon of lemon juice, stir and taste. Add more lemon juice if you prefer.
- Remove the pastry from the oven and turn the heat up to 200'C.
- Fill each dish with about half of the syrup mixture and brush any visible pastry along the edges with beaten egg - taking care not to get any into the tart filling.
- Place the tarts into the middle of the oven, and cook for 10 minutes at 200'C.
- Reduce the heat and cook for a further 30 minutes at 180'C.
- Remove from the oven and leave to cool a little.
- Serve warm with ice cream and enjoy!