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Treacle Tart – “How to Feed Your Family for £5 a Day” by Bernadine Lawrence

I made this Treacle Tart as part of my review of “How to Feed your Family for £5 a Day” by Bernadine Lawrence. For book review click here. This Treacle Tart is encased in a beautifully short sweet shortcrust pastry and was enjoyed by all who ate it!

I took the opportunity to use the pie plate I’d been sent from Great British Bakeware by George Wilkinson and have to say that like the loaf tin it’s heavy gauge made for superior heat conduction and is exactly what you need when cooking pastry. I still can’t get used to how long the tin stays hot after coming out of the oven – superb! Plus the fact that this pie plate (+ whole range) is metal tool safe is really useful when you need to cut a slice of tart/pie out!

I’m entering this Treacle Tart into the London “Best of British” challenge hosted by Fiona Macclean of London Unattached  and The Face of New World Appliances.  I figured that as ‘Treacle Tart’ is Cockney rhyming slang for ‘heart’ there has to be a very strong link to London!

NB: All views expressed are my own with no financial gain to me!


 

 

4.8 from 6 reviews
Treacle Tart
 
Prep time
Cook time
Total time
 
A healthier variant of Treacle Tart using sweet wholemeal shortcrust pastry.
Author:
Recipe type: Dessert
Serves: 4-6
Ingredients
  • 240g Sweet Wholemeal Shortcrust Pastry base lining a 20cm round flan tin, 2cm deep, not blind baked (use the quantities below to make 240g of dough. Remember to save the excess pastry for the lattice decoration)
  • 55g self-raising wholemeal flour
  • 85g plain white flour
  • 20g soft light brown sugar
  • 50g cold unsalted butter or margarine
  • 1 tbsp sunflower oil
  • 1 tbsp cold water
  • Filling
  • 225g golden syrup
  • Finely grated zest and juice of 1 lemon
  • 75g breadcrumbs
  • 1 egg, beaten, for glazing
Instructions
  1. Preheat the oven to 190°C (375°F), Gas 5.
  2. Mix together the flours and the sugar and quickly rub in the butter or margarine (try not to take too long as this pastry should stay as cool as possible). Add the oil and 1 tablespoon of cold water and mix to a dough. Roll into a ball, wrap in cling film and leave in the fridge for 30 minutes. Roll the pastry out evenly on a floured surface. To line the tin or dish, roll the pastry up onto the rolling pin and unroll it over the flan tin. Gently lower the pastry onto the tin, then press it firmly into the corners or edges.
  3. Roll a rolling pin over the rim of the tin to get rid of any excess pastry.
  4. To make the filling, warm the golden syrup in a saucepan with the lemon zest and juice. Sprinkle the breadcrumbs into the syrup, stir and slowly pour into the pastry case.
  5. Make strips from the pastry trimmings and make a lattice pattern over the tart. Brush the ends with water to stick them to the pastry case. Glaze the pastry strips with the beaten egg.
  6. Place the tart on a baking tray and bake in the oven for 20-25 minutes until the filling is just set.
Notes
Although the recipe called to 1 tablespoon of both water and sunflower oil, on the day I baked it was quite warm and I found I needed an extra drizzle of both to bring the pastry together. Having made this tart twice now I can say that if you have a large lemon you need to reduce the amount of juice to about ½ to ¾ otherwise you end up with 'Lemon Tart' drowning out the treacle flavour!


Permanent link to this article: http://www.fabfood4all.co.uk/treacle-tart-how-to-feed-your-family-for-5-a-day-by-bernadine-lawrence/

31 comments

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  1. Ursula Hunt

    Great Article

  2. Paul Wilson

    Haven’t had Treacle Tart for ages.

  3. Heather Haigh

    Had to hunt this one out again, one of hubby’s favourites.

    1. Camilla

      It’s really good, should make more often:-)

  4. Victoria

    Such a big fan of treacle tart – so good!

  5. auntygeek

    Treacle tart is my absolute favourite. Waitrose do a lovely version… :)

  6. Tracy Nixon

    Mmmm making this for tea!

  7. Paul Wilson

    Love treacle tart.

  8. Tracy Nixon

    looks great! Thanks for the review!

  9. sj wesley

    This looks gorgeous!

  10. Ursula Hunt

    I love treacle tart great to have this recipe, thank you

  11. Tracy Nixon

    Mmmmm I feel naughty now after reading this! Thank you!

  12. Maya Russell

    Treacle tart and custard reminds me of school. Fab recipe.

    1. Camilla

      Yes, wrapped in so many childhood memories:-)

  13. victoria thurgood

    this looks really nice

  14. Maya Russell

    I have never made treacle tart but it is a favourite of mine so thanks for the clear recipe.

  15. Paul Wilson

    I used to love treacle tart and custard as a kid.

  16. Lisa Williams

    I love treacle tart but I have never thought of making my own think I might give it a try now thank you

  17. Ursula Hunt

    Love a well made treacle tart

  18. Heather Haigh

    With autumn coming in this is very appealing. :)

  19. tinkertink2010

    Love Treacle Tart – one of my faves.

  20. Karen

    A lovely tart and I am so pleased to see that it can be part of a £5 a day menu! Karen

    1. Camilla

      Thank you! I must make this soon as it’s perfect at this time of year with a nice dollop of custard:-)

  21. Jacqueline

    It looks wonderful.

    I really need to be more frugal with my weekly shopping.

    1. Camilla

      Thank you Jacqueline. I think we all do these days. Look after the pennies….

  22. Jacqueline @How to be a Gourmand

    Camilla, great idea for Best of British – London entry. The lattice on the top reminds me of last week’s GBBO episode. I can imagine this would go down well as a family dessert.

    1. Camilla

      I was so pleased when I researched Treacle Tart and found that it was cockney rhyming slang as I was getting brain ache trying to think of something Londony to enter!
      Yes, I watched GBBO and thought to myself I’ll use their greaseproof paper tip to get the lattice right as my previous attempt with more lattices when awry. It was a total disaster and my lattices broke and landed haphazardly. I then just mended and re-arranged in situ best I could. Hence they are not perfectly spaced out, but hey in the words of Nigel Slater I’m a home cook!

  23. Mich - Piece of Cake

    Sure looks delicious! I have never baked with Treacle before but have heard quite a bit about it from reading blogs, so I really do wonder how it tastes like.

    1. Camilla

      Hi Michelle, well if you know what golden syrup tastes like then you’re there, there is not treacle in a Treacle Tart! The lemon is used to counter the over sweetness of the syrup.

  24. Fiona Maclean

    Lovely – and reminds me of my childhood sooo much!

    1. Camilla

      It was always Mr Kipling in my childhood!

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