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!
-
- First rub the butter into flours & sugar.
-
- Breadcrumb consistency.
-
- Form dough into a ball.
-
- Heat the syrup, lemon zest and juice.
-
- Roll out the pastry.
-
- Add the breadcrumbs.
-
- Line pie plate.
-
- Make the lattice and egg wash.
-
- Now will it be ice cream or custard?
- 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
- Preheat the oven to 190°C (375°F), Gas 5.
- 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.
- Roll a rolling pin over the rim of the tin to get rid of any excess pastry.
- 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.
- 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.
- Place the tart on a baking tray and bake in the oven for 20-25 minutes until the filling is just set.
39 comments
2 pings
Skip to comment form ↓
Martina Evans
03/12/2015 at 8:27 pm (UTC 1) Link to this comment
Great review, love the tart!
Paul Wilson
28/10/2015 at 1:29 pm (UTC 1) Link to this comment
Used to love treacle tart at school – with lashing of custard.
Camilla
28/10/2015 at 8:00 pm (UTC 1) Link to this comment
Ooh me too:-)
Susan Hall
11/08/2015 at 9:45 am (UTC 1) Link to this comment
My favourite
William Gould
17/05/2015 at 8:53 am (UTC 1) Link to this comment
This reminds me of one of my favourite school puddings!
Jane Davies
24/04/2015 at 10:24 am (UTC 1) Link to this comment
Looks lovely, my Nan used to make us treacle tart 🙂
Camilla
24/04/2015 at 12:09 pm (UTC 1) Link to this comment
Oh I’d forgotten about this recipe – now I want Treacle Tart but as I’m on a mission to loose some weight this won’t happen any time soon!
Ursula Hunt
26/11/2014 at 7:39 am (UTC 1) Link to this comment
My Mum makes a great treacle tart
Ursula Hunt
02/07/2014 at 11:44 am (UTC 1) Link to this comment
Great Article
Paul Wilson
24/06/2014 at 12:40 am (UTC 1) Link to this comment
Haven’t had Treacle Tart for ages.
Heather Haigh
13/06/2014 at 2:13 am (UTC 1) Link to this comment
Had to hunt this one out again, one of hubby’s favourites.
Camilla
13/06/2014 at 8:31 pm (UTC 1) Link to this comment
It’s really good, should make more often:-)
Victoria
17/03/2014 at 2:31 pm (UTC 1) Link to this comment
Such a big fan of treacle tart – so good!
auntygeek
04/03/2014 at 6:52 pm (UTC 1) Link to this comment
Treacle tart is my absolute favourite. Waitrose do a lovely version… 🙂
Tracy Nixon
18/02/2014 at 4:38 pm (UTC 1) Link to this comment
Mmmm making this for tea!
Paul Wilson
17/02/2014 at 2:22 am (UTC 1) Link to this comment
Love treacle tart.
Tracy Nixon
14/02/2014 at 11:25 am (UTC 1) Link to this comment
looks great! Thanks for the review!
sj wesley
08/02/2014 at 5:17 pm (UTC 1) Link to this comment
This looks gorgeous!
Ursula Hunt
04/02/2014 at 4:29 pm (UTC 1) Link to this comment
I love treacle tart great to have this recipe, thank you
Tracy Nixon
30/01/2014 at 4:21 am (UTC 1) Link to this comment
Mmmmm I feel naughty now after reading this! Thank you!
Maya Russell
26/12/2013 at 1:02 pm (UTC 1) Link to this comment
Treacle tart and custard reminds me of school. Fab recipe.
Camilla
26/12/2013 at 11:41 pm (UTC 1) Link to this comment
Yes, wrapped in so many childhood memories:-)
victoria thurgood
18/12/2013 at 10:06 pm (UTC 1) Link to this comment
this looks really nice
Maya Russell
10/11/2013 at 5:46 am (UTC 1) Link to this comment
I have never made treacle tart but it is a favourite of mine so thanks for the clear recipe.
Paul Wilson
09/11/2013 at 3:16 am (UTC 1) Link to this comment
I used to love treacle tart and custard as a kid.
Lisa Williams
03/11/2013 at 12:49 pm (UTC 1) Link to this comment
I love treacle tart but I have never thought of making my own think I might give it a try now thank you
Ursula Hunt
28/10/2013 at 4:21 pm (UTC 1) Link to this comment
Love a well made treacle tart
Heather Haigh
26/09/2013 at 10:13 am (UTC 1) Link to this comment
With autumn coming in this is very appealing. 🙂
tinkertink2010
15/09/2013 at 8:23 pm (UTC 1) Link to this comment
Love Treacle Tart – one of my faves.
Karen
10/10/2012 at 6:36 pm (UTC 1) Link to this comment
A lovely tart and I am so pleased to see that it can be part of a £5 a day menu! Karen
Camilla
10/10/2012 at 7:41 pm (UTC 1) Link to this comment
Thank you! I must make this soon as it’s perfect at this time of year with a nice dollop of custard:-)
Jacqueline
09/09/2012 at 12:05 pm (UTC 1) Link to this comment
It looks wonderful.
I really need to be more frugal with my weekly shopping.
Camilla
09/09/2012 at 12:43 pm (UTC 1) Link to this comment
Thank you Jacqueline. I think we all do these days. Look after the pennies….
Jacqueline @How to be a Gourmand
06/09/2012 at 6:37 pm (UTC 1) Link to this comment
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.
Camilla
06/09/2012 at 7:41 pm (UTC 1) Link to this comment
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!
Mich - Piece of Cake
06/09/2012 at 2:55 am (UTC 1) Link to this comment
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.
Camilla
06/09/2012 at 8:47 am (UTC 1) Link to this comment
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.
Fiona Maclean
05/09/2012 at 8:57 pm (UTC 1) Link to this comment
Lovely – and reminds me of my childhood sooo much!
Camilla
05/09/2012 at 9:08 pm (UTC 1) Link to this comment
It was always Mr Kipling in my childhood!
Best of British – London | A Whole New World
12/10/2012 at 2:24 pm (UTC 1) Link to this comment
[…] Camilla from Fab Food For All made this great Treacle Tart – which really made me reminiscent of my childhood. Golden Syrup just seems to be so […]
Best of British London | London Unattached - London Restaurants, London Lifestyle, London Events
04/10/2012 at 12:06 pm (UTC 1) Link to this comment
[…] Camilla from Fab Food For All made this great Treacle Tart – which really made me reminiscent of my childhood. Golden Syrup just seems to be so […]