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treacle tart slice on a white serving plate with a dessert fork resting on the side and the rest of the deep dish treacle tart behind
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Easy Treacle Tart

Easy Treacle Tart is a traditional comfort food dessert that is so simple, especially here. It's a deep dish version that always delivers. Golden brown, stickily sweet and gooey in all the right places with a crisp pastry base.
Servings 8 servings
Calories 507kcal
Author Apply To Face Blog

Equipment

  • Digital Scales
  • 8" loose bottomed flan/ quiche tin
  • Scissors
  • lemon juicer
  • medium saucepan
  • Wooden spoon
  • Spatula
  • baking beans
  • baking paper
  • Food Processor
  • measuring spoons

Ingredients

  • 200 grams breadcrumbs from stale bread
  • 500 grams golden syrup
  • 1 large egg
  • 2 tbsp double cream or another egg
  • 1 medium lemon juiced
  • 1 pinch salt
  • 320 grams ready rolled shortcrust pastry

Instructions

  • Preheat the oven to 200C (180C fan-assisted, 390F)
  • Use a food processor and whizz up those breadcrumbs
  • Get the shortcrust pastry out of the packet fresh from the fridge and line your tin with it. It won't reach fully across two of the sides but don't sweat it Susan.
    Simply snip off the pastry that hangs over the other edges and use the lengths to make up the sides that It doesn't reach fully across.
  • Gently press the strips of pastry into the other pastry edges to make up the sides and snip off any excess so that you don't have a couple of bulky edges where the pastry meets.
  • Press a fork all over the base. This stops air pockets getting all excited and puffing up the pastry...honestly it's a thing.
  • Line with baking paper and pour on in some baking beans or similar. Make sure the baking paper comes up over the sides.
  • Bake for 10 minutes, then remove from the oven and carefully remove the beans (they're hot!) and the baking paper. Bake for another 5 minutes uncovered before taking out and setting to the side.
  • Mix the egg and cream together in a cutesy little bowl.
  • Warm the syrup, salt and lemon juice up in a saucepan over a gentle heat until warm but NOT boiling. Pour on in the eggy mix.
  • Stir it all well through and pour it all into the breadcrumb bowl
  • Stir it all up good & sticky.
  • Pile it all into that pastry case and smoosh it level.
  • Turn down the oven to 180C/350 F. Bake that beauty for 35-40 minutes until it's set and busy going about it's browning business on the top.
  • Let it cool quite a bit in the tin, then remove carefully from the tin and slice into soft,sticky golden wedges with a sharp knife.

Notes

    • I leave my bread out overnight covered on a wire cooling rack to get suitably stale and positively bored.
    • Store covered in the fridge for 3-4 days or freeze for up to 3 months in a stout plastic container.
    • Reheat leftover wedges in the microwave in 20 second bursts.
    • Serve warm not hot.

Nutrition

Calories: 507kcal | Carbohydrates: 88g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 362mg | Potassium: 119mg | Fiber: 3g | Sugar: 52g | Vitamin A: 92IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 2mg