I had a large jar of unopened golden syrup in the cupboard and I was dying to use it, so I thought I would make a treacle tart! I’ve not made one before but it was really easy and took hardly any time to throw together- it would be even quicker if you brought ready made shortcrust pastry but I had none to hand so I made my own.
For the Pastry case you will need:
250g plain flour
50g icing sugar
Pinch of salt
150g unsalted butter
2 egg yolks
About 2 tbsp ice-cold water
Sift the flour, icing sugar and salt into a bowl. Break the butter into small pieces and rub this through the flour until it vanishes. Beat the yolks with the water and stir this into the flour. Mix to a very soft and smooth dough. Wrap the dough in cling film and chill for at least 30 minutes before using as it needs time to firm up.
For the Treacle centre you will need:
8oz golden syrup
75g white bread crumbs (I made my own from some left over crusts but you could buy some if you wish)
zest and juice of 1 lemon
1 egg lightly beaten for the egg wash
Preheat the oven to 200 degrees centigrade or 180 in a fan oven and grease a pie or tart dish.
Save a little pastry fro lattice work and the roll the remaining out to fit your dish.
Drape the pastry over your dish and gently press it in to fit and trim the edges.
Line the pastry with baking paper and fill with baking beans, put it in the oven and bake for around 15mins or until the pastry becomes golden. Take out the oven then remove beans and paper.
In a bowl mix together the syrup, breadcrumbs, lemon juice and zest until combined and tip into the pastry case, level the top.
To decorate make strips from your left over pastry and twist into spirals, use these in a lattice pattern to decorate your tart and then brush with beaten egg.
Put it in the oven for around 20 mins until the treacle is bubbling and the pastry golden.
Remove from the oven, leave to rest for around 10 mins then you can remove it from the dish.