So this recipe had to be done in two steps for me, from two different cook books because the book I had for the treacle tart told me I needed short crust pastry.
I’ve never made that before, and if I have I don’t remember. Ironically The National Trust Complete Traditional Recipe Book doesn’t have a recipe for short crust pastry, so I had to improvise and get a recipe from Delia Smith’s Complete Cookery Course. So for those of you who know how to make short crust pastry, you can skip this first bit and go straight to the treacle tart!
Short crust pastry – ingredients
- 6 oz or 175 g plain flour
- 3 oz or 80g butter or margarine
- pinch of salt
- cold water, to mix
- Sift flour and salt into large mixing bowl – holding sieve up high to get lots of air to the mixture
- Cut the butter/ marge into cubes and add to the flour
- Use fingertips to lightly rub the mixture together, lifting it so there is lots of air in the mixture
- When it looks uniformly crumbly start adding the water, starting with 2 tablespooons at a time.
- Use a round tipped knife to blend together, adding more water if needed.
- Use your hands when the mixture is together and shape into a ball.
- Cover with clingfilm or foil and put in the fridge for 20 – 30 mins.
Now for the treacle tart.
- short crust pastry (about 350g worth!)
- 450g golden syrup (or black treacle or both if you’re like me and ran out of golden syrup!)
- zest and juice of 1 lemon
- 225 g fresh breadcrumbs
- 1 crisp apple or pear peeled and grated
- 1 teaspoon of mixed spice
- 1 egg yolk beaten with a little water
- pouring cream, crème fraîche or yoghurt to serve (Or ice cream or custard, or anything you want really!)
- preheat the oven to 180C, 350F or gas mark 4
- roll out pastry
- grease 25cm (10 inch) flan dish and line with the pastry, reserving a quarter of the pastry for the top.
- warm syrup and lemon up in the pan
- stir in the breadcrumbs, grated fruit and the spice mix
- pour into uncooked pastry case
- use the last quarter of the pastry to make a lattice on top.
- brush lattice with egg mixture
- bake for approximately 35 minutes or until set.