Lighter Treacle Tart Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll the pastry out thinly on a lightly floured surface. Line a 23cm round x 2.5cm deep fluted flan tin, easing the pastry into the tin and the flutes carefully so you don't stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the pastry base lightly with a fork. Chill for 10 mins while the oven heats up.
• Put the flan tin on a baking sheet. Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Remove the foil and beans from the pastry case, and bake for another 5 mins until the pastry is very pale golden. Remove and lower the oven to 180C/160C fan/gas 4.
• While the pastry is baking, make the filling. Beat the egg in a medium bowl, then stir in the crème fraîche, golden syrup, treacle, apple and breadcrumbs. Finely grate the zest from the lemon and stir into the filling mix with 1 tbsp lemon juice. Leave to stand for 10-15 mins so that the breadcrumbs can absorb the other ingredients slightly.
• Pour the filling into the pastry case and bake for 30 mins or until the filling is softly set. Remove the tart and let it cool a little to firm up. Remove from the tin and serve warm or cold.

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:

• 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.