Such a good cold weather classic. Serve warm with a bit of fresh cream and a few spoonfuls of jam... Delicious.
Treacle Tart
Makes one 23cm tart
1 portion sweet shortcrust pastry
120g breadcrumbs
60g ground almonds
1 egg
400g golden syrup
80g double cream
30g lemon juice
zest of 1 lemon
Preheat oven to 200ºC. Roll your dough out to 2mm thick and line your tart tin, trimming away any excess pastry. Chill for 15 minutes.
Blind bake your tart by lining your pastry case with parchment paper and filling with baking beans. Bake for 15 minutes, remove your baking beans and pop in the oven for a further 10 minutes until the base is slightly golden. Remove from oven and lower the temperature to 170ºC.
In a medium bowl, mix together your breadcrumbs and ground almonds. Combine your remaining ingredients, whisk together and add to your almonds and breadcrumbs. Stir until evenly combined, then add to your pastry case. Bake for 35-40 minutes until your filling is golden brown and set.
Blind bake your tart by lining your pastry case with parchment paper and filling with baking beans. Bake for 15 minutes, remove your baking beans and pop in the oven for a further 10 minutes until the base is slightly golden. Remove from oven and lower the temperature to 170ºC.
In a medium bowl, mix together your breadcrumbs and ground almonds. Combine your remaining ingredients, whisk together and add to your almonds and breadcrumbs. Stir until evenly combined, then add to your pastry case. Bake for 35-40 minutes until your filling is golden brown and set.
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