Treacle Tart

Instructions

1. 1

   Prepare Shortcrust Pastry

   8 min

   In a spacious mixing bowl, blend 250g plain flour with 135g butter. Use your fingertips to rub the butter into the flour until the mixture has a texture similar to fine breadcrumbs, or process in a food processor for a quicker method.

2. 2

   Form Pastry Dough

   5 min

   Add about 3 tablespoons of cold water to the flour and butter mixture. Mix until a firm dough forms, then wrap it in cling film and refrigerate for about 20 minutes to firm up.

3. 3

   Preheat Oven and Prepare Tin

   3 min

   Set your oven to preheat at 200°C (400°F/Gas 6). Place a heavy baking tray inside to heat up, and grease an 18cm (7in) deep loose-bottomed flan tin with butter to prevent sticking.

4. 4

   Line Flan Tin with Pastry

   8 min

   Take the chilled dough and set aside 150g for the lattice top. Roll out the remaining pastry on a floured surface until it’s large enough to cover the flan tin. Prick the base lightly with a fork to avoid puffing up during baking.

5. 5

   Prepare Lattice Top Pastry

   5 min

   Roll out the reserved pastry on a piece of cling film to a thin layer, preparing it for the lattice top. Brush this pastry lightly with egg wash and place it back in the refrigerator (do not cut into strips yet).

6. 6

   Make the Filling

   11 min

   In a large saucepan, gently warm 400g golden syrup over low heat until it melts - do not let it boil. Stir in 150g breadcrumbs and the zest of 2 lemons, adjusting the lemon zest to your taste; if the mixture is too runny, add extra breadcrumbs for a thicker consistency.

7. 7

   Fill the Pastry Case

   4 min

   Carefully pour the prepared filling into the lined flan tin, using a spatula to smooth the surface evenly. Ensure that the filling is well distributed to avoid uneven cooking.

8. 8

   Cut Lattice Strips

   5 min

   Take the chilled reserved pastry from the refrigerator and cut it into long strips, approximately 1cm (½in) wide. Make sure the strips are longer than the edges of the tart tin to allow for proper coverage.

9. 9

   Create Lattice Pattern

   5 min

   Brush the edge of the pastry in the tin with egg wash. Arrange the pastry strips over the filling in a crisscross pattern, letting the ends hang over the edges of the tin for a rustic look.

10. 10

    Trim Lattice Edges

    3 min

    Gently trim the overhanging lattice strips by pressing them down against the edge of the tin. This will create a clean and neat finish for your tart.

11. 11

    Bake the Tart

    14 min

    Place the tart on the preheated baking tray and bake for about 10 minutes, or until the pastry starts to take on a golden color. Lower the oven temperature to 180°C (350°F/Gas 4) and cover the tart with aluminum foil if the lattice begins to brown too quickly.

12. 12

    Finish Baking

    41 min

    Continue to bake the tart for an additional 25-30 minutes, or until the pastry is a beautiful golden brown and the filling has set. Keep an eye on it to ensure even cooking.

13. 13

    Cool and Serve

    5 min

    After baking, allow the tart to cool in the tin for a few minutes to firm up. You can serve it warm or cold, depending on your preference - both are delicious!

FAQ