Lemon and Treacle Tart


Summer time treacle tart with lemon and ginger

Treacle tart is a bit of a British classic but has a reputation for being a little heavy, this recipe has a wonderful lightness to it as I add in plenty of lemon and ginger to give it a freshness and balance after using all that golden syrup.I love to serve this dessert at room temperature with a little clotted cream or ice cold real vanilla ice-cream. This recipe will keep for a good few days in the fridge as well as freezing, so there’s no excuse to make a big one !!!!

Ingredients

makes a 40cm x 80cm x 3cm deep

For the pastry Pastry

Ingredients

150g plain flour

75g butter

3/4 tbsp cold water to bind the pastry together

For the filling

1kg golden syrup 4 medium eggs 300g whole meal bread crumbs

100g porridge oats

2 lemons zest and juice 1/2 tsp ground ginger

Here’s how Make the pastry by placing the flour and butter into a mixing bowl, using your finger tips rub the butter and flour together to create a bread crumb type texture

pour in a little cold water and with a metal spoon stir together to forma dough

wrap the pastry up in cling fling and chilli for 20 minutes while you make the filing

warm the golden syrup a little in the microwave, you don’t want it boiling hot just warm so its a little runny

whisk in the eggs, lemon juice and ground ginger, then pour in the oats and bread dumb

using a spoon stir the mixture together and leave to stand

remove the pastry from the fridge and carefully roll out to approximate 1/2cm thick

line your baking tray with a piece of baking parchment that sits in the base

lay the pastry into the baking tray and push into the corners

place the pastry back into the fridge to allow it to firm up, this will help avoid any shrinking

trim off the excess pastry that is laying over the side of the raying tray, all you want is a base of pastry, none up the sides

remove the pastry from the fridge and prick lots of small holes in the pastry and then place in a pre heated oven for 15 minutes at 180c

stir your treacle tart mixture together before pouring over the port cooked pastry

bake the tart for 35-40 minutes at 160c until the centre of the treacle tart is firm to the touch

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Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, www.petersidwell.com 

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