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Treacle Tart

Our recipe

A traditional tea time treat this is often served hot with custard.

Customer rating: Cake Empty Cake 1 customer review

Servings

Ingredients

200 g	Plain White Flour or
200 g	Gluten Free Plain White Flour
¾ tbsp	Cold Water
300 g	Golden Syrup
2	Eggs
1	Lemon Rind and Juice
3 tbsps	Breadcrumbs
100 g	Butter

Method

Put the flour and butter into a large bowl.
Using a fork mash the butter into the flour until it resembles breadcrumbs.
Stir in the water and quickly bring the pastry together into a ball of dough.(Add a few more drops of water if this does not happen easily).
Oil and line a 22cm/9” round baking dish.
Put the pastry out on a floured surface or between two pieces of cling film.
Roll out the pastry and lift it into the 22cm/9” round baking dish or simply press the pastry into your baking dish using your fingers.
Cut away any pastry that hangs over the edge of your dish.
Beat together the golden syrup, eggs, lemon rind and juice.
Mix in the breadcrumbs.
Pour the mixture into the pastry case.
Bake in a preheated oven for 30/35 minutes.

Oven temperature
180°C, Fan160°C, 350°F, Gas 4

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Temperature & cooking time:

Customer reviews

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By Mr Nathaniel Steele

06 Oct 2012 | 01:01 BST

Rating: Cake Empty Cake

Pastry came out raw (I would imagine it needs to be blind baked but the recipe does not say to do this), way too much lemon flavour in the treacle which completely ruined it. Definitely avoid.