Traditional treacle tart (Mary berry cookbook, no eggs or cream!)
Equipment: 25 CM (10”) loose bottom tart pan
Filling:
375 - 400 g golden syrup/light molasses
200 g fresh white or brown breadcrumbs
grated zest and juice of 1 large lemon
Pastry shell:
175 g (6 oz) plain flour
90 g (3 oz) chilled butter, cut into cubes about
2 tbsp cold water
Pinch of salt
Method:
Make the pastry: put the flour into a large bowl, add the butter, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix in enough water to make a soft, pliable dough.
Wrap the dough in cling film and leave to 2 chill in the refrigerator for about 30 minutes.
Roll out the dough on a lightly floured surface and use to line the flan tin.
Make the filling: Gently heat the golden syrup in a saucepan until melted, and stir in the breadcrumbs and lemon zest and juice. Pour into the pastry shell.
Bake in a preheated even at 200°C (180°C fan, Gas 6) for 10 minutes; reduce the oven temperature to 180°C (160°C fan, Gas 4), and bake for a further 30 minutes or until the pastry is golden and the filling firm.
Leave to cool in the tin for a few minutes.
Serve warm, cut into slices with a spoon of clotted cream /fresh whipped cream/vanilla ice cream and a little grated lemon zest.
