From the Heirlooms divider · Handed down
Treacle Tart
Golden syrup, breadcrumbs and lemon in a crisp pastry case. Sweet enough to make your teeth hum.
- Prep30 mins
- Cook35 mins
- Serves8
- DifficultyMedium
Photo: jbracken, CC BY 2.0 · Photo: irrational_cat, CC BY-SA 2.0
From the tin
Despite the name, treacle tart is made with golden syrup, which Abram Lyle began selling in London in the 1880s. It was cheap, sweet and sat in every larder. Breadcrumbs soak up the syrup and give the filling its soft set. A little lemon keeps it from being too sweet, though only a little.
Treacle TartServes 8 · Heirlooms
You'll need
Method
- Rub the butter into the flour, add water to bring to a dough, wrap and chill for 30 minutes.
- Roll out and line a 23cm tart tin. Chill again while the oven heats to 190°C / 170°C fan / gas 5.
- Warm the syrup gently, stir in the breadcrumbs, lemon zest, juice and egg.
- Pour into the case and bake for 30 to 35 minutes until set and golden. Serve warm with cream.
