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Classic Treacle Tart
A quintessential British dessert featuring a sweet, sticky filling of golden syrup and lemon encased in a crisp, buttery shortcrust pastry. This classic tart is beloved for its comforting sweetness and delightful texture.
๐ง ์ฌ๋ฃ
- 300 g Shortcrust pastry(Homemade or good quality store-bought. Ensure it's enough to line a 23cm (9-inch) tart tin.)
- 400 g Golden syrup(Lyle's golden syrup is the traditional choice for authentic flavour.)
- 100 g Fresh white breadcrumbs(Made from day-old white bread, finely processed.)
- 1 medium Lemon(Zest of the whole lemon and juice of half. The zest adds brightness to cut through the sweetness.)
- for serving Heavy cream or custard(Optional, but highly recommended to balance the sweetness.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the pastry case: Lightly grease a 23cm (9-inch) tart tin. Roll out the shortcrust pastry on a lightly floured surface to a thickness of about 3mm. Carefully line the tart tin with the pastry, pressing it gently into the base and up the sides. Trim any excess pastry from the rim. Prick the base all over with a fork. Chill the lined tart tin in the refrigerator for at least 30 minutes to prevent shrinkage during baking.
โฑ๏ธ 10 minutes prep, 30 minutes chilling - 2
Make the treacle filling: In a medium bowl, combine the golden syrup, fresh breadcrumbs, lemon zest, and lemon juice. Stir well until all the ingredients are thoroughly mixed. The mixture should be thick and slightly lumpy.
โฑ๏ธ 5 minutes - 3
Assemble the tart: Remove the chilled pastry case from the refrigerator. Spoon the treacle filling evenly into the pastry case, spreading it to the edges. Ensure the filling is relatively level.
โฑ๏ธ 5 minutes - 4
Bake the tart: Preheat your oven to 180ยฐC (160ยฐC fan/350ยฐF/Gas Mark 4). Place the tart on a baking sheet (to catch any potential drips) and bake in the preheated oven for 30-35 minutes. The tart is ready when the pastry is golden brown and crisp, and the treacle filling is bubbling and has a slightly darker, caramelized appearance around the edges. If the pastry edges start to brown too quickly, you can loosely cover them with strips of foil.
โฑ๏ธ 30-35 minutes - 5
Cool and serve: Once baked, carefully remove the tart from the oven and let it cool in the tin on a wire rack for at least 15-20 minutes before attempting to remove it. This allows the filling to set slightly. Serve warm or at room temperature, cut into wedges. It is traditionally served with a generous dollop of thick cream or a drizzle of custard.
โฑ๏ธ 15-20 minutes cooling
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an authentic taste, use Lyle's golden syrup.
- โThis tart is exceptionally sweet; serving with unsweetened cream or custard helps to balance the flavour.
- โServe warm with a scoop of vanilla ice cream for a delightful contrast.
- โEnsure your breadcrumbs are fresh and not stale for the best texture.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a decorative finish, create a lattice top with leftover pastry strips before baking.
- Add a pinch of ground ginger or a teaspoon of finely chopped candied ginger to the treacle filling for a subtle warming spice.