![]() The traditional treacle tart contains stale breadcrumbs, into which are soaked lashings of golden syrup. You can make yours with golden syrup, treacle, wholemeal or white breadcrumbs – but start by trying our simple recipe, below. But since its origination, Treacle Tart has been presented and interpreted by dozens of modern cooks – from Delia Smith to Heston Blumenthal, who sprinkles vanilla-infused salt grains over the top of his creamy, contemporary version. Mrs Beeton’s version contained just golden syrup, white breadcrumbs and lemon juice. Treacle Tart was, and still is, an ingenious way to use up breadcrumbs – a happily frugal dessert for British cooks. Try our simple recipe and find out what all the fuss is about! About Treacle Tart Originally invented as a way to use up loaf ends, Treacle Tart has become a firm favourite. And it’s inspired a range of recipes ever since. This British legend, a by-product of refining sugar-cane, dates back to the late 19th century. Serve with thick yogurt, ice cream or whipped cream.Golden syrup is associated with some of our favourite desserts – like treacle pudding and our traditional treacle tart. Remove the tart from the oven and allow to cool for 30 minutes. Bake first for 20 minutes at 160° fan, then reduce the oven temperature to 140° fan, continue baking the tart for 25 minutes more until the filling is just set with a slight wobble in the centre. Spoon the wet mixture into the baked tart shell. Gently stir in the breadcrumbs, without overmixing. ![]() When the butter has melted, remove the saucepan from the heat and stir in the lemon zest and juice, cream and eggs. Remove the beans and paper and set aside.Ĥ Once the pastry is baked blind, reduce the oven temperature to 160° fan.ĥ To make the filling, use a medium-sized saucepan to gently melt the golden syrup and butter together (keep the heat low). Place in the preheated oven for 20-25 minutes or until light golden in colour. To bake the pastry blind, line with parchment paper and fill with baking beans (or uncooked rice or lentils). Wrap in clingfilm and chill for 20 minutes.ģ Roll the pastry out on a lightly floured work surface and use to line the ovenproof dish. With a dinner knife, work in the egg yolk then bring together to a firm dough (add a little water if it appears very dry to help the mixture come together). Add the diced butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. ![]() With fresh breadcrumbs, the more stale and dry they are, the better the final result (to dry them, leave them out in a bowl in your kitchen uncovered for a day).Ģ To make the pastry, sieve the flour into a bowl. Now more widely available in some supermarkets, panko crumbs are very dry and soak up the filling perfectly, but if you can’t find them, fresh breadcrumbs will do just fine. They’d used Japanese panko breadcrumbs, and I finally had the missing piece of the puzzle. On a trip to New Brighton near Liverpool last year, I ordered treacle tart and it was perfect – deep, zingy, golden and crisp. I’ve been tweaking this recipe for years to get that perfect squidgy texture and crisp top. Over the years I’ve had treacle tarts ranging from a runny porridge-like texture to tooth-shatteringly hard. ![]() In years gone by, a mixture of golden syrup and the much darker, slightly bitter, black treacle was sometimes used for a deeper flavour and colour. Both are made with golden syrup, a very light form of treacle. I grew up eating treacle pudding more than treacle tart, but the crisp pastry in a tart adds an essential textural contrast to the soft filling. It isn’t stuffed full of superfood berries or crammed with nutritionally complex nuts and seeds, this isn’t “eating the rainbow”. If I had to define indulgent comfort food, I could do no better than to offer up a slice or three of treacle tart.
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