Treacle Tart
This once common tart was always a popular choice, which now seems sadly forgotten and rarely appears on a menu or in a bakery shop window, it was a staple of past generations at home and on school dinner menus, Treacle Tart something of an oddity as although called Treacle Tart it is in fact most of the time made with Syrup, although it is possible to make a darker version by using 25% treacle and 75% Golden Syrup to produce a darker tart, but I find the addition Treacle makes a significant difference to the flavour and can be slightly bitter. Although most syrups can be used I find Tate & Lyle Golden Syrup is perfect ingredient for this recipe.
Servings Prep Time
24portions 1hour
Cook Time
40minutes
Servings Prep Time
24portions 1hour
Cook Time
40minutes
Ingredients
Instructions
  1. Line 4 x 8inch pie plates with sweet pastry.
  2. Make the fresh breadcrumbs in a Robo-Coupe, using 250 grams of fresh bread which has already had the crusts removed.
  3. Mix the breadcrumbs, syrup lemon juice and zest together with the eggs in a suitable mixing bowl to make the syrup filling.
  4. Spoon syrup filling into the pastry cases.
  5. Roll out some sweet pastry and using a knife or a wheel cutter, cut the pastry into 1 cm strips, long enough to reach across the top of the tarts.
  6. Top your tarts with strips of pastry, in any pattern or way you choose.
  7. Carefully trim the over hanging pastry strips.
  8. Place tarts on oven trays.
  9. Place in a pre heated oven set at 150°C for approximately 40 minutes, or until the filling starting to brown and swell
  10. Remove from the oven and allow to cool fully then cut into the required portions I find that cutting into 6 or 8 portions is a suitable size.

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