Treacle Tart

Serves 4

  • 175g plain flour, plus extra to dust
  • 125g butter, cold and cubed
  • 40g caster sugar
  • 1 medium egg yolk
  • 575g golden syrup
  • ½–1 tsp ground ginger to taste
  • finely grated zest and juice of 1 lemon
  • 175g fine fresh white breadcrumbs
  • double cream or crème fraîche to serve
  1. To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingers. Add the sugar and briefly whiz (or stir) to combine. Next, add the egg yolk and 2 tsp water and pulse (or stir with a blunt-ended cutlery knife) until the pastry comes together. Bring the pastry together into a disc with your hands, wrap in clingfilm and chill for 30 minutes.
  2. Grease a 20.5cm (8in) round, roughly 4cm deep cake tin. Lightly dust a work surface with flour, roll out the pastry and use to line the prepared tin. Prick the base with a fork and chill for 20 minutes.
  3. Preheat the oven to 200°C (180°C fan oven) mark 6. Line the pastry case with a large square of baking parchment, then fill with ceramic baking beans or uncooked rice. Put the tin on a baking sheet, then bake for 15 minutes. Carefully remove the parchment and baking beans or rice, return the tin to the oven and bake for a further 8 minutes or until the pastry is cooked through and feels sandy to the touch. Remove from the oven but leave in the tin.
  4. Gently warm the syrup, ground ginger and lemon zest and juice in a pan until the mixture is loose and runny. Take off the heat and stir in the breadcrumbs. Pour into the pastry case.
  5. Return the tart to the oven and cook for 15–20 minutes until the filling looks lightly firm. Lift the tart out of the tin and serve just warm or at room temperature with cream or crème fraîche.

Credits

Recipes and photographs are from the Good Housekeeping Cookery Book: The Cook’s Classic Companion with Photographs by Gareth Morgans, Lucinda Symons, Philip Webb and Myles New. Published in hardback by Pavilion and available from all good booksellers, RRP £30.