Treacle Tart
A classic British dessert with buttery pastry and a rich golden syrup filling, lifted with a touch of lemon.
Servings: 10
Calories:
Ingredients
- 300 g readymade shortcrust pastry
- 450 g golden syrup
- 150 g breadcrumbs
- 150 ml double cream
- 2 tbsp lemon juice
- Zest of ½ lemon
Instructions
- Roll out the pastry on a floured worktop and line a 10 inch (25 cm) tart tin. Save any trimmings.
- Prick the base with a fork, cover with cling film, and chill in the fridge for 20 to 30 minutes.
- Roll out the pastry trimmings and cut into shapes to decorate the top.
- Preheat the oven to 190°C (170°C fan), gas mark 5.
- Mix together the golden syrup, breadcrumbs, cream, lemon juice, and lemon zest.
- Pour the mixture into the chilled pastry case and arrange the pastry shapes on top.
- Bake for 35 to 40 minutes, until the filling has set and the pastry is golden.
- Leave to cool slightly before serving.
