aside from the classic bakewell, a treacle tart has to be up there as one of my favourite. years ago my dad used to take me and my sisters to the crusting pipe in covent garden where they did (perhaps still do) the best treacle tart i've ever tasted. i hadn't actually put much thought into how to make one before now, though when i came across the james martin recipe on bbc good food i thought i'd give it a go. also, it's just the perspective that makes that dollop of cream look so massive... honest.
♥ 450g lyon's golden syrup
♥ 85g fresh breadcrumbs
♥ generous pinch ground ginger
♥ one lemon, zest, finely grated and 2 tbsp of the juice
♥ homemade or ready made sweet pastry (sorry i cheated a little)
preheat the oven to 190 degrees. begin by lining the tart tin, ideally one with a loose bottom, with some baking parchment or butter - whatever works for you :) line the pastry in the tart tin, scatter with baking beans or rice, patchwork up any gaps with leftover pastry and bake blind in the oven for around 10-15 minutes.
meanwhile, mix together the 450g golden syrup (the tin is 454g so just go for it!) with the lemon zest, juice, ground ginger and breadcrumbs like so...
when the tart case has cooled a little, pour in the treacle mix.
lastly, bake for around 30 minutes until golden. enjoy cold (if you can wait that long) or warm with thick clotted cream and sharp raspberries.
mmm... pretty simple hey! find the bbc treacle tart recipe here. if you love bakewell tarts like me, you may also like this lemon and almond tart i made a while back.
what's your favourite dessert? do you have any tips for the perfect treacle tart?