Deep Treacle Tart Recipes

Steps:

• Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
• Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
• Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
• Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

Steps:

• First make the pastry.
• Measure the flour into a bowl.
• Rub fats with fingertips until it looks like breadcrumbs.
• Add enough water to mix to a firm dough.
• Wrap in cling film and chill for aobut 30 minutes.
• Or make it in the processor, like I do now.
• Pre-heat oven to 200°C.
• Roll out the pastry thinly and line a 6" diameter 2" deep loose bottomed flan tin.
• Heat the syrup in a large pan, stir in the breadcrumbs, lemon rind and juice.
• If the mixture looks runny add a few more breadcrumbs.
• Pour the syrup mixture intothe pastry case and level the surface.
• Bake in the oven for 10 minutes then reduce the oven temperature to 180c and bake for a further 25-30 minutes until pastry is golden and the filling is set.
• Leave to cool in the tin.