Super sweet and super simple, treacle tart is a classic UK dessert made from little else but syrup, breadcrumbs, and lemon zest. Pie presents a lattice-topped version.
Tips: When measuring syrup, coat your utensils in vegetable oil. Not just the cup, but the spoon and spatula. Makes getting the last drop that much easier.
Food Fact: "Treacle" is a byproduct of sugar refining. There's light treacle, also referred to as "Golden Syrup" (and packaged/marketed as such) and black treacle, equivalent to molasses. If only the word "treacle" is used, without a qualifier, it's assumed light treacle is being called for. In this recipe, 8 ounces of golden syrup are needed. The brand you'll most likely find in the US is Lyle's Golden Syrup, which comes in a tin. Check your local specialty market.
Reprinted with permission by Angela Boggiano. Copyright © 2013. Published by Octopus Publishing. Available wherever books are sold. All rights reserved.
- Yield:serves 4
- Active time: 40 minutes
- Total time:90 minutes
- Shortcrust Pastry
- 7oz/200g plain flour or all purpose flour
- 4oz/110g butter, cubed or an equal mix of butter and lard
- 2-3 tablespoons very cold water
- 8oz/250g golden syrup
- 3oz/75g fresh white breadcrumbs
- grated zest and juice of 1 lemon
Roll out the pastry on a lightly floured surface to a thickness of 1/8in/3mm and use to line a 8in/20cm pie tin. Trim off any overhanging pastry and chill for 20 minutes. Reserve the pastry trimmings for the top.
Preheat the oven to 400°F/200°C. Place a baking tray in the oven to heat.
Place the golden syrup in a saucepan and heat through. Remove from the heat and stir in the breadcrumbs, lemon zest and lemon juice. Spread the mixture evenly into the pastry case.
Roll out the reserved trimmings and cut into 10–12 strips.Twist the strips into spirals and then lay half of them over the pie filling. Arrange the remaining strips at right angles to the first strips to form a lattice. Press the ends of the strips on to the rim of the pastry case.
Place the pie on the hot baking sheet and bake for 10 minutes. Lower the temperature of the oven to 375°F/190°C and bake for a further 15 minutes. Serve warm with custard.