Treacle Tart

Servings: Serves 8


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



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.


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.


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


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


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.


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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