Desserts
British
BritishTreacle Tart
A classic British golden syrup tart with a buttery pastry shell, served three ways. Basic uses ready-rolled pastry and white bread; Ultimate bakes all-butter pastry with brown butter, lemon and a lattice top.
Vegetarian
Nut-free
Better version
Homemade sweet shortcrust with a lemony oat-and-breadcrumb filling.
Per serving£0.73
Total cost£5.80
Time1 hr 10 min
Ingredients for 8
- Pastry
- 200 g plain flour
- 100 g unsalted butter , cold, cubed
- 50 g icing sugar
- 1 egg yolk
- Filling
- 450 g golden syrup
- 120 g fresh white breadcrumbs
- 30 g rolled oats
- 1 lemon , zest and juice
- 1 egg , beaten
Method
- Rub the butter into the flour and icing sugar, then bind with the egg yolk and a little cold water; chill 30 minutes.
- Roll out and line a 23cm tin, then blind bake at 190C/170C fan for 15 minutes.
- Warm the golden syrup and stir in the breadcrumbs, oats, lemon zest, juice and beaten egg.
- Pour into the case and bake 25-30 minutes until just set with a slight wobble.
- Cool to room temperature so the filling firms up before serving.
Equipment
- 23cm tart tin
- baking beans
- saucepan
- mixing bowl
The three ways, side by side
Budget
Ready-rolled shortcrust filled with golden syrup and white breadcrumbs.
Better
Homemade sweet shortcrust with a lemony oat-and-breadcrumb filling.
Ultimate
All-butter pastry, brown-butter and lemon filling with a hand-woven lattice top.
