Treacle Tart
The title is a misnomer as treacle tarts do not contain treacle. They used to, until the end of the nineteenth century when the process for refining the thick, black treacle into golden syrup was developed. Traditionally, treacle tarts seem to have been made in old-fashioned pie plates, so the layer of filling was fairly shallow, but this recipe is made in a flan tin to provide a more generous allocation.
INGREDIENTS:
175 G/6 OZ PLAIN FLOUR 85 G/3 OZ UNSALTED BUITER, DICED
TBSP CASTER SUGAR
1 EGG YOLK
21/2 TBSP COLD WATER 2 Tsp FINELY GRATED
LEMON RIND
FILLING:
225 G/8 OZ GOLDEN SYRUP
25 Cal OZ. UNSALTED BUTTER
GRATED RIND AND JUICE
OF 1 LEMON
40 Gll I/2 OZ FRESH BR•ADCRumBS
40 G/11/2 OZ PORRIDGE OATS
LARGE PINCH OF GROUND
CINNAMON OR GINGER (OPTIONAL)
BEATEN EGG OR MILK,
FOR GLAZING
DIRECTIONS:
Butter a 20 cm/S inch loose-based flan tin. Place the flour in a bowl, then rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Mix the egg yolk with the water and the lemon rind, then lightly and quickly stir into the flour using a fork. Use your hand to quickly form into a ball. On a lightly floured surface, lightly roll out and use to line the till. Reserve the trimmings. Place the flan tin and trimmings in the refrigerator for 30 minutes.
Set the oven to 190°C/375°F/Gas 5.
To make the filling, gently warm together the syrup, butter and lemon juice, remove from the heat and stir in the lemon rind, breadcrumbs, oats and cinnamon or ginger, if using.
Lightly prick the base of the pastry, taking care not to pierce right the way through. Fill the pastry case with the syrup mixture and level the surface.
Roll out the pastry trimmings and cut into strips. Arrange the strips in a lattice pattern over the filling, dampening the ends to seal them to the edge of the pastry case. Brush with beaten egg or milk to glaze.
Bake for about 25 minutes until the tilling is just set. Serve the tart warm - never hot - or cold.
