Treacle Tart

Method

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1. Rub the butter into the flour, add the icing sugar, yolk, water and salt and bring to a dough. Wrap and refrigerate 1 hour.

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2. Roll out three quarters of the pastry and line a 23 cm tart tin. Prick the base and chill it while the oven heats.

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3. Blind bake at 180C fan / 200C / gas 6 for 15 minutes with beans, then 5 minutes without.

   Mark done Start 15 min timer

4. Warm the golden syrup and treacle together in a pan until just runny — do not let them boil.

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5. Take off the heat and stir in the breadcrumbs, lemon zest and juice, beaten egg, cream, ginger and salt.

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6. Pour the filling into the case.

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7. Roll the remaining pastry, cut it into strips and lay a lattice over the top.

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8. Bake at 160C fan / 180C / gas 4 for 25 minutes, until set with the faintest wobble at the centre.

   Mark done Start 25 min timer

9. Cool at least 1 hour before cutting — it firms as it cools.

   Mark done

Chef’s Tips

• Fresh breadcrumbs. Dried ones stay gritty and the filling runs.
• Two lemons' zest. It is structural, not decorative.
• The faintest wobble at the centre, then cool it completely.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Clotted cream
• Cold custard
• Strong tea

Storage & Reheating

In a tin at room temperature for 4 days. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.