Why you should try treacle tart
You will enjoy the combination of the crunchy pastry and the soft golden syrup filling. A treacle tart is very easy to make because the filling only requires a few basic items. The lemon zest helps to balance the sweetness so the dessert is not too heavy. It is a reliable dish that brings a nostalgic feel to the dinner table.
How to make treacle tart
Prepare the pastry: Roll out the pastry on a floured surface until it is thin enough to line a tart tin. Press it into the edges and trim the excess off the top. Prick the base with a fork and chill it for a short while. Bake it blind with baking beans for fifteen minutes to keep the base crisp.
Warm the syrup: Pour the golden syrup into a small saucepan and heat it gently on the stove. You do not want it to boil but just to become thin and runny. Adding the syrup while warm helps it mix better with the breadcrumbs. This ensures the treacle tart has a smooth and even texture.
Mix the filling: Stir the breadcrumbs and lemon juice into the warm syrup along with the zest. Add the beaten egg to the mixture and stir until everything is well combined. The egg helps the filling set properly while it is in the oven. Pour the mixture into the prebaked pastry case and spread it out evenly.
Bake until set: Place the tin back into the oven and bake for about twenty five minutes. The filling should be firm to the touch but still have a slight wobble in the middle. Let the treacle tart cool down for at least ten minutes before you try to slice it. Serve it warm with your favourite topping like cream or ice cream.
My best tips for treacle tart
Using fresh breadcrumbs instead of dried ones gives the treacle tart a much better texture. You can make your own crumbs by pulsing day old white bread in a food processor. Be careful not to overheat the syrup as it can become too sticky to work with easily.
If the pastry edges start to brown too quickly you can cover them with a bit of foil. Adding extra lemon zest provides a fresh contrast to the rich golden syrup. Always let the tart rest before serving so the filling can firm up properly.
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