Is treacle tart a world wide thing? I have a feeling it's a distinctly British recipe. Googled it, it is. Even so, for everyone this recipe is a must. I have a little bit of a sweet tooth and I've always had fond memories of treacle tart, I think Harry Potter is partially to blame as it seems to pop up in every book. I'm a Potter fan, can you tell? Anyway, on a Wednesday afternoon I got to rubbing butter and flour together and lining up a near vat of treacle to throw one of these wonderful tarts together. The recipe is brilliantly straightforward and conveniently, if you fancy making treacle tart, most of the ingredients you can find in the stock cupboard, besides the vast amount of treacle. So many reasons to hop to making one, I hope you're persuaded.
The story behind me making this baby on a weekday was down to Al's 20th Birthday. I promised I'd make her one of her favourites and treacle tart fits the bill perfectly.
Introducing Team Oaklands and you've met Al before, she's the bombshell in the middle.
We all had a slice and enjoyed our last night out together as a house (sob), but that's all another story.
For Treacle Tart you will need:
500g golden syrup
125g fresh white breadcrumbs
1 lemon zest and juice
For the pastry:
250g plain flour
Preheat the oven to 190c.
To begin, make your pastry. Rub together the butter and flour until you have a breadcrumb like consistency, add 3-4 tablespoons of water and shape into a ball. Wrap in clingfilm and chill for about 20 minutes.
Roll out to a tin like shape.
Lay over your tin and press the pastry into the flutes of the tin.
Trim the sides and wrap any spare pastry in clingfilm, you can use it later if your pastry cracks at all.
Line the case with baking parchment and baking beads. Blind bake for 10-15 minutes, remove the paper and beads and then bake for 2 more minutes until crisp and then set aside.
Turn the oven down to 160c.
Now to whip up your filling. Pour all of your syrup into a bowl.
Whizz up your bread to make breadcrumbs.
Chuck them in with the syrup.
Add the zest of your lemon.
And the juice.
And both eggs, beaten. Stir together well.
Empty the mixture into the pastry case and bake for 40-50 minutes, or until the tart is set and golden.
Friends across seas, if you haven't tried this before, don't you just want to tuck into a slice now?
Slice through the crisp and light crust to reveal the set but still a little gooey centre.
Happy Birthday Al and happy eating everyone else!
PS, flowers are not edible, just gorgeous!