Treacle Tart

By JimMac

Ingredients

• PASTRY
• 225 g /8oz plain flour
• Pinch salt
• 25 g /1 oz fine sugar
• 115 g /4oz very cold unsalted butter
• Cold water to mix
• FILLING
• 300 g /10oz golden syrup
• 1 heaped tbsp black treacle
• Zest and juice of 1 unwaxed lemon
• 4 medium free range eggs
• 25 g /1oz fresh bread crumbs

Details

Servings 8

Preparation

Step 1

Preparation:

Heat the oven to 180ºC/350ºF/Gas 4
Place the flour, salt, sugar and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the processor running add the water a few drops at a time until the dough comes together. Remove the dough from the bowl and wrap in cling film and leave to rest in the fridge for an hour.
Roll out the pastry and line a loose bottomed tart tin the place in the fridge for 30 mins.
Meanwhile, mix together the golden syrup and treacle with the lemon juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.
Carefully pour the mixture into the prepared tart case.
Bake for 20 – 25 minutes until the crust and filling are golden brown and firm to the touch.
Serve warm with crème fraiche which balances really well with the sweetness of the tart or a good vanilla ice cream.