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About this recipe:
In the 19th Century treacle tart became a popular British dessert and has remained as a family favourite over the centuries. Traditionally served warm with cream or custard, slices of treacle tart are also popular as snack or treat to enjoy with a glass of milk or cup of hot beverage.
18cm/7” round, loose bottom tin, pastry blender and 2 x mixing bowls
100g Doves Farm Organic Plain White Flour
1 tbsp icing sugar
2 tbsp cold water
butter, for tin
flour, for dusting
300g golden syrup
125g fresh breadcrumbs
190°C, Fan 170°C, 375°F, Gas 5 for 20 minutes + 170°C, Fan 150°C, 325°F, Gas 3 for 20-25 minutes
- Pre-heat the oven.
- Rub a little butter around a 18cm/7” round, loose bottom tin.
- Measure the flour and icing sugar into a mixing bowl.
- Chop the butter into small cubes and add them to the bowl.
- Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.
- Stir in the water.
- Using your hands gather the mix together to form a smooth ball of pastry dough.
- Put the dough on a floured surface, or between two pieces of parchment paper, and roll it into a 25cm/10” circle.
- Transfer the pastry to the prepared dish or simply press it into the dish using your fingers.
- Cut away any pastry that hangs over the edge of your dish.
- Break the eggs into a mixing bowl, add the syrup, and beat together well.
- Stir in the breadcrumbs.
- Tip the mixture into the prepared pastry case and bake for 20 minutes.
- Reduce the oven to 170°C, Fan 150°C, 325°F, Gas 3 and bake for a further 20-25 minutes. The filling may be slightly wobbly, if runny cook for a further 5 minutes.
- Allow the tart to cool completely before turning out.