Treacle tart
A sweet, thick, utterly irresistible treacle tart.
Ingredients
plain/all purpose flour
100 g
unsalted butter
50 g
orange (small, zest only)
1
iced water
to taste
fresh, white breadcrumbs
50 g
golden syrup
4 tbsp
Instructions
1
Make the dough
Take a large bowl and rub the butter into the flour until it resembles breadcrumbs. Stir in the orange zest. Add the water one tablespoon at a time until the dough comes together (but is not sticky). Knead into a ball, wrap in cling film, and chill in the fridge for about 30 minutes.
2
Preheat the oven
Preheat the oven to 200˚C/400˚F/gas mark 6. Place a baking tray in the oven to heat up.
3
Make the filling
Put the breadcrumbs in a bowl and stir in the golden syrup until the mixture is smooth and silky.
4
Roll out and line the tin
Once the dough has chilled, roll it out on a floured surface to about 2 mm thick, large enough to line a 23 cm tart tin. Press the pastry into the tin and pour in the syrup mixture. Trim off any excess pastry around the edges.
5
Bake
Place the tart tin on the preheated baking tray and put it in the oven. Bake at 200˚C/400˚F/gas mark 6 for 20 minutes, then lower the temperature to 180˚C/350˚F/gas mark 4 and bake for a further 10 minutes.
6
Cool
Remove from the oven and cool on a wire rack. Serve slightly warm, or allow to cool completely before serving.
