Treacle tart

Nicked from the Guardian Newspaper :)

Prep 25 min,plus chilling

Cook 55 min

Serves 8-10

For the pastry (or use 300g ready-made plain shortcrust)

200g plain flour, plus extra to dust

Fine salt

100g cold butter, plus extra to grease

3-4 tbsp ice-cold water

1 egg, beaten with a little water

For the filling

60g butter

400g golden syrup

35g treacle

2 tbsp double cream

1 whole egg plus 1 egg yolk

1 tbsp lemon juice

140g fresh breadcrumbs, preferably brown

1 Start on the pastry
If you’re making your own pastry, which I would recommend, start with that, because it will need time to chill. Put the flour in a large bowl with a pinch of salt. Grate in the butter – lightly flour its surface occasionally to make the job easier – then rub it into the flour with your fingertips until the mixture resembles damp sand.

2 Form and rest the dough
© Getty Press dough sheet into baking tin. Making Treacle Pie Series. Gradually add just enough cold water to bring the mix together into a smooth dough – don’t overdo it, or the pastry will shrink in the oven. Form into a ball, then flatten to make a disc. Wrap well to keep it airtight, then chill for at least 30 minutes; if you make it a few hours ahead, and it feels very hard, get it out of the fridge half an hour before you want to use it.

3 Roll out the pastry
Heat the oven and a baking sheet to 190C (180C fan)/390F/gas 5, and grease a deep, loose-bottomed 23cm tart tin with butter. Roll out the pastry on a lightly floured surface until it’s about 5mm thick, then lift it into the tin to line it. Lightly prick the base in several places with a fork.

4 Blind bake and start on the filling
Put a piece of foil on top of the pastry case, weigh it down with baking beans, rice or dried pulses, and blind bake for 15 minutes. Meanwhile, melt 60g butter in a medium pan, add the syrup and treacle, and heat until warm. Stir in the cream and take off the heat.

5 Finish the filling and egg wash the pastry case
© Getty Sprinkle filling mixture over molasses and egg mixture. Making Treacle Pie Series. Beat in the egg, egg yolk, lemon juice and a quarter- or half-teaspoon of salt to taste, then set aside. After the pastry case has been baking for 15 minutes, remove the foil and beans, and brush the egg wash all over the pastry. Return to the oven and bake for another five minutes, until golden.

6 Fill the tart and bake
© Getty Pouring molasses and eggs mixture into pastry case. Making Treacle Pie Series. Take the shell out of the oven and turn down the temperature to 170C (160C fan)/350F/gas 4. Tip in the breadcrumbs and spread them out evenly. Pour the syrup mixture over the top, making sure there are no dry patches, then return to the oven for another 20 minutes.

7 Bake until just set
Turn the heat down to 150C (140C fan)/320F/gas 2½ and bake for another 15-20 minutes, until the pastry is golden brown, and the filling set on top, but with a little bit of wobble left in the centre (check it regularly during this last period of baking, and cover with foil if the pastry is browning too quickly).

8 Leave to cool
© BackenistGold Treacle tart from england. Remove the tart from the oven and leave to cool to just warm before serving – if you try to tuck in while it’s still hot, it will be hard to cut, though still extremely delicious. And if you make it in advance, you can warm it through gently before serving. Serve with custard, cream, ice-cream, or all three if you’re feeling particularly decadent.

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