Traditional Treacle Tart
User Reviews
5
Traditional Treacle Tart
Description
This recipe for Traditional Treacle Tart begins with a shortcrust pastry made from flour, salt, chilled butter, and lard, mixed carefully to avoid overworking. The dough is chilled before being rolled out to create a crisp and flaky base and edges that can hold the filling securely. The shortcrust's rich fat content ensures a tender crust texture once baked.
The filling combines golden syrup, grated lemon zest and juice, fresh white breadcrumbs prepared by toasting or drying fresh bread, heavy cream, and egg. The lemon adds a subtle tartness that cuts through the dense sweetness of the syrup, while the breadcrumbs absorb moisture to create a cohesive texture within the tart. The cream enriches the filling, lending a pleasant softness after baking.
The tart is assembled by lining a tart pan with the pastry, adding the treacle filling, and baking in a moderate oven until the crust is golden and the filling set. Served warm or at room temperature, it makes a traditional British dessert experience alongside custard or cream.
Ingredients
- For the Shortcrust Pastry:
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 5 tablespoons butter chilled, unsalted
- 5 tablespoons lard , chilled
- lard click link check out our tutorial on how to easily make your own lard!, for rendering
- 1/3 cup water ice cold
- For the Treacle Filling:
- 1 1/4 cups golden syrup
- golden syrup click the link for the recipe to make your own!, homemade
- lemon grated zest and juice of one
- 1 1/4 cups breadcrumbs do not use store-bought. Use fresh bread and either let it sit out for one day or toast the slices and then pulse them in a food processor, fresh, white
- 3 tablespoons heavy cream
- 1 egg
Instructions
- For the Shortcrust Pastry:Place the flour and salt in a food processor and pulse to blend. Next add the cold butter and lard. Pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky.The mixture is done when it resembles large streusel-like crumbs and when you take some and press it between your fingers it will hold together.Form the dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 30 minutes before using. (The shortcrust pastry can be refrigerated for a few days or frozen for up to 3 months.)
- Preheat the oven to 375 degrees F.Roll out the pastry dough. I find it easiest to roll it out on to plastic wrap, it makes transferring it to the tart pan easy. Roll the pastry dough out so that there's a little excess around all sides of the tart pan (it will shrink when baked). You will need a 9-inch fluted tart pan with a removable bottom (also commonly called quiche pans).Carefully place the pastry crust into the tart pan and pierce it multiple times with a fork.Line the pastry crust with parchment paper and fill it with dried beans or similar.Place the tart on the middle shelf of the oven and bake for 10-15 minutes.Remove the beans and parchment paper and continue to bake for another 5-10 minutes or until the crust is a very pale golden.
- For the treacle filling: While the shortcrust is baking prepare the filling.Place the golden syrup, lemon zest and lemon juice in a medium saucepan. Heat the syrup until hot and runny and then stir in the breadcrumbs. Turn off the heat and let the mixture sit for 5 minutes.Lightly beat the egg and cream together with a fork. Pour the egg/cream mixture into the saucepan with the treacle mixture and stir quickly to combine.Pour the hot mixture into the tart crust.Place the tart on the middle shelf of the oven (still heated at 375 degreesF) and bake for 20-25 minutes or until the pastry is golden and the filling is nicely browned.Remove the tart from the oven and let it cool.
- Treacle tart is traditionally served warm with clotted cream, whipped cream, or custard. You can also serve it with ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 227mg | 9% |
| Potassium | 75mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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