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
Ultimate version
All-butter pastry, brown-butter and lemon filling with a hand-woven lattice top.
Per serving£1.18
Total cost£9.40
Time1 hr 35 min
Ingredients for 8
- Pastry
- 250 g plain flour
- 140 g cold unsalted butter , cubed
- 60 g icing sugar
- 1 egg yolk
- 2 tbsp ice-cold water
- Filling
- 40 g unsalted butter , for browning
- 500 g golden syrup
- 50 g black treacle
- 150 g sourdough breadcrumbs
- 2 lemons , zest and juice
- 50 ml double cream
- 1 egg , beaten, for glazing
Method
- Make all-butter pastry, bind with the yolk and ice water, then chill 1 hour. Line a 23cm tin and reserve trimmings for the lattice.
- Blind bake the case at 190C/170C fan for 15 minutes until pale gold.
- Brown the butter until nutty, then whisk in the golden syrup, treacle, breadcrumbs, lemon zest, juice and cream.
- Fill the case, then weave a lattice from the chilled trimmings over the top and glaze with beaten egg.
- Bake 30-35 minutes until deep amber and just set.
- Cool completely so the filling sets to a clean slice; serve with clotted cream.
Equipment
- 23cm tart tin
- baking beans
- saucepan
- pastry wheel
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.
