Treacle tart was a favorite Sunday deal with of my childhood, the unapologetically plain pastry shell of far much less curiosity to me than the sticky filling, which was so jammily candy that it rendered thick yellow custard a totally pointless, but nonetheless non-negotiable accompaniment. Nowadays, I benefit from the crumbly, buttery shortcrust virtually as a lot because the syrupy filling, however I nonetheless serve it with custard. And never the flowery variety, both.
Prep 25 min, plus chilling
Prepare dinner 55 min
For the pastry (or use 300g ready-made plain shortcrust)
200g plain flour, plus further to mud
100g chilly butter, plus further to grease
Three-Four tbsp ice-cold water
1 egg, overwhelmed with somewhat water
For the filling
400g golden syrup
2 tbsp double cream
1 complete egg plus 1 egg yolk
1 tbsp lemon juice
140g contemporary breadcrumbs, ideally brown
1 Begin on the pastry
Should you’re making your personal pastry, which I’d suggest, begin with that, as a result of it should want time to sit back. Put the flour in a big bowl with a pinch of salt. Grate within the butter – calmly flour its floor often to make the job simpler – then rub it into the flour together with your fingertips till the combination resembles damp sand.
2 Type and relaxation the dough
Line a 23cm tart tin with pastry, trim, prick the bottom with a fork, fill with baking beans and blind bake for 15 minutes.
Steadily add simply sufficient chilly water to convey the combination collectively right into a clean dough – don’t overdo it, or the pastry will shrink within the oven. Type right into a ball, then flatten to make a disc. Wrap properly to maintain it hermetic, then chill for a minimum of 30 minutes; when you make it a number of hours forward, and it feels very exhausting, get it out of the fridge half an hour earlier than you wish to use it.
Three Roll out the pastry
Warmth the oven and a baking sheet to 190C (180C fan)/390F/fuel 5, and grease a deep, loose-bottomed 23cm tart tin with butter. Roll out the pastry on a calmly floured floor till it’s about 5mm thick, then raise it into the tin to line it. Flippantly prick the bottom in a number of locations with a fork.
Four Blind bake and begin on the filling
Gently soften collectively the butter, golden syrup and treacle…
Put a bit of foil on high of the pastry case, weigh it down with baking beans, rice or dried pulses, and blind bake for 15 minutes. In the meantime, soften 60g butter in a medium pan, add the syrup and treacle, and warmth till heat. Stir within the cream and take off the warmth.
Add the cream, take off the warmth, then beat within the egg, further yolk, lemon juice and a pinch of salt.
5 End the filling and egg wash the pastry case
Beat within the egg, egg yolk, lemon juice and a quarter- or half-teaspoon of salt to style, then put aside. After the pastry case has been baking for 15 minutes, take away the foil and beans, and brush the egg wash everywhere in the pastry. Return to the oven and bake for an additional 5 minutes, till golden.
Brush the pastry case with egg wash, and fill with breadcrumbs.
6 Fill the tart and bake
Take the shell out of the oven and switch down the temperature to 170C (160C fan)/350F/fuel Four. Tip within the breadcrumbs and unfold them out evenly. Pour the syrup combination excessive, ensuring there are not any dry patches, then return to the oven for an additional 20 minutes.
7 Bake till simply set
Cowl with the syrup combine. Bake for 20 minutes or so on a low warmth, depart to chill, then serve with ice-cream or custard.
Flip the warmth all the way down to 150C (140C fan)/320F/fuel 2½ and bake for an additional 15-20 minutes, till the pastry is golden brown, and the filling set on high, however with somewhat little bit of wobble left within the centre (verify it recurrently throughout this final interval of baking, and canopy with foil if the pastry is browning too shortly).
Eight Go away to chill
Take away the tart from the oven and depart to chill to only heat earlier than serving – when you attempt to tuck in whereas it’s nonetheless scorching, it is going to be exhausting to chop, although nonetheless extraordinarily scrumptious. And when you make it prematurely, you may heat it by means of gently earlier than serving. Serve with custard, cream, ice-cream, or all three when you’re feeling significantly decadent.
Should you should fiddle with a traditional, Nigel Slater’s concept of stirring somewhat floor ginger into the filling is a pleasant warming one, or you may go down the James Martin route and adorn it with skinny slices of stem ginger. Grated lemon zest or floor cardamom would additionally work within the filling. Or serve it, as Slater suggests, with a scoop or two of sorbet as a substitute.