Treacle Tart
A healthier variant of Treacle Tart using sweet wholemeal shortcrust pastry.
Servings 4 -6
Ingredients
- 240 g 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)
- 55 g self-raising wholemeal flour
- 85 g plain white flour
- 20 g soft light brown sugar
- 50 g cold unsalted butter or margarine
- 1 tbsp sunflower oil
- 1 tbsp cold water
- Filling
- 225 g golden syrup
- 1 lemon, finely grated zest and juice of
- 75 g breadcrumbs
- 1 egg beaten, for glazing
Instructions
- 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.
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 1/2 to 3/4 otherwise you end up with 'Lemon Tart' drowning out the treacle flavour!
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 1/2 to 3/4 otherwise you end up with 'Lemon Tart' drowning out the treacle flavour!