Imagine a dessert that transports you straight to the cozy kitchens of rural England, where generations have perfected the art of creating the most irresistibly sweet and comforting treat. The Old Fashioned English Treacle Tart is not just a dessert—it's a nostalgic journey through British culinary tradition, promising a symphony of golden syrup, zesty lemon, and buttery pastry that will make your taste buds dance with delight. Whether you're a seasoned baker or a curious food adventurer, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup sugar
- 1 egg yolk
- 1/4 cup water
- 1 cup golden syrup
- 1 lemon, zested and juiced
- 1/2 cup fresh breadcrumbs
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- Mix the egg yolk with cold water and gradually add to the flour mixture, bringing the dough together with a fork until it forms a soft, cohesive pastry. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest.
- Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom.
- Roll out the chilled pastry on a lightly floured surface to about 1/8 inch thickness. Carefully transfer the pastry to the prepared tart pan, pressing it gently into the corners and trimming any excess.
- In a separate bowl, mix golden syrup, lemon zest, lemon juice, breadcrumbs, and ground ginger until well combined.
- Pour the syrup mixture into the prepared pastry shell, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is set but still slightly wobbly.
- Remove from the oven and allow to cool in the pan for 15 minutes before carefully removing and transferring to a wire rack.
- Serve warm or at room temperature, optionally with a dollop of clotted cream or vanilla custard.
Tips
- Cold butter is key: Ensure your butter is well-chilled when making the pastry to achieve a flaky, tender crust.
- Don't overwork the dough: Mix the pastry just until it comes together to prevent a tough texture.
- Let the dough rest: Refrigerating the pastry for 30 minutes helps relax the gluten and makes rolling easier.
- Use fresh breadcrumbs: Homemade or day-old bread crumbs work best for absorbing the syrup and creating the perfect texture.
- Watch the baking time: The tart should be golden brown with a slightly wobbly center. Overbaking can make the filling too firm.
- Serve with accompaniments: A dollop of clotted cream or vanilla custard elevates this classic dessert to new heights.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
