Treacle Tart

Servings: Serves 8

Ingredients

For the pastry

250g (2 1/4 cups)
75g (2/3 cup)
110g (1/2 cup)
Pinch Sea Salt
1-2 tsp
Cold Water

For the filling

295g (generous 3/4 cup)
Juice And Zest Small Lemon

Method

1

Put the all pastry ingredients, apart from the water, into a bowl. Rub together with your fingers until fine breadcrumbs are formed the bring together into a dough. If the mixture is a little dry add 1- 2 tsp of cold water. Put the dough into the fridge for 15 minutes to chill.

2

Preheat the oven to 200°C/400° F/Gas 6. Roll out the pastry and line a 9-inch fluted tin. Prick the pastry base with a fork and blind bake for 15 minutes.

3

While the base is cooking, gently heat the syrup in a pan until just warm and stir in the lemon zest and juice.

4

Add the breadcrumbs and set aside to cool for 10 minutes. If the filling looks too thin, add more breadcrumbs.

5

When the pastry case is done, remove from the oven, add the filling and spread evenly. If you have any leftover pastry you can create a pretty topping.

6

Place the pie back in the oven and turn the temperature down to 180°C/350°F/Gas 4, and bake for 15-20mins more or until golden. Serve warm.

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