Ingredients with Measurements:
- 250g plain flour
- 125g unsalted butter, chilled and cubed
- 1 egg yolk
- 1-2 tbsp cold water
- 400g Tate & Lyle Golden Syrup
- 100g fresh white breadcrumbs
- 1 lemon, zested and juiced
- 1 egg
- 1 tbsp milk
Special equipment needed:
- 9-inch tart tin
- Baking beans
Step-by-step instructions:
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. In a large mixing bowl, rub the butter into the flour until it resembles breadcrumbs.
3. Add the egg yolk and 1 tbsp of cold water to the mixture and stir until it forms a dough. If the mixture is too dry, add another tbsp of water.
4. Roll out the dough on a floured surface and line the tart tin with it. Prick the base with a fork and chill in the fridge for 30 minutes.
5. Line the pastry case with baking paper and fill with baking beans. Bake for 15 minutes, then remove the baking paper and beans and bake for another 5 minutes until the pastry is golden.
6. In a mixing bowl, combine the Tate & Lyle Golden Syrup, breadcrumbs, lemon zest and juice, and egg. Mix well.
7. Pour the mixture into the pastry case and brush the top with milk.
8. Bake for 25-30 minutes until the filling is set and golden.
9. Allow the tart to cool before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
Preheat the oven to 200°C/180°C fan/gas mark 6.
Serving size:
Serves 8-10 people.
Nutritional information:
Per serving (based on 8 servings):
Calories: 478
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 76g
Sugar: 53g
Protein: 5g
Salt: 0.5g
Substitutions for ingredients:
- Tate & Lyle Golden Syrup can be substituted with any other golden syrup or honey.
- Fresh white breadcrumbs can be substituted with dried breadcrumbs.
Variations:
- Add a handful of raisins or sultanas to the filling for extra texture and sweetness.
- Swap the lemon zest and juice for orange zest and juice for a different citrus flavour.
Tips and tricks:
- Chill the pastry case before baking to prevent it from shrinking.
- Blind bake the pastry case to ensure it stays crisp.
- Brushing the top of the tart with milk will give it a shiny finish.
Storage instructions:
Store the tart in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 180°C/160°C fan/gas mark 4 for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Garnish with a sprig of fresh mint or a dusting of icing sugar.
Pairings:
Pair with a cup of tea or coffee for a sweet treat.
Suggested side dishes:
Serve with a side of fresh fruit, such as strawberries or raspberries.
Troubleshooting advice:
- If the pastry is too crumbly, add a little more water until it comes together.
- If the filling is too runny, add more breadcrumbs until it thickens.
Food safety advice:
Ensure the tart is cooked through before serving.
Food history:
Treacle tart is a traditional British dessert that dates back to the 19th century. It was originally made with breadcrumbs and molasses, but golden syrup became a popular substitute in the 20th century.
Flavor profiles:
The Tate & Lyle Treacle Tart is sweet and sticky with a hint of citrus from the lemon zest and juice.
Serving suggestions:
Serve the Tate & Lyle Treacle Tart as a dessert after a Sunday roast or as a sweet treat with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: British
Taste: Sweet, Sticky, Molasses, Treacly, Caramelized, Molasses-Y