Treacle Tart with a Twist

Ingredients

• 250g (9 oz) plain flour 250g (9 oz) plain flour
• 125g (4.4 oz) unsalted butter, cold and cubed 125g (4.4 oz) unsalted butter, cold and cubed
• 1 egg yolk 1 egg yolk
• 2 tbsp cold water 2 tbsp cold water
• 450g (16 oz) golden syrup 450g (16 oz) golden syrup
• 150g (5.3 oz) fresh white breadcrumbs 150g (5.3 oz) fresh white breadcrumbs
• Zest of 1 lemon Zest of 1 lemon
• Juice of 1/2 lemon Juice of 1/2 lemon

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 70g, 45g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and cold cubed butter. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
2. 2.
   Add the egg yolk and cold water to the mixture. Stir until the dough comes together. If needed, add a little more water, but be careful not to make the dough too sticky.
3. 3.
   Shape the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Roll out the chilled pastry on a lightly floured surface to fit a 9-inch tart tin. Press the pastry into the tin and trim any excess.
6. 6.
   In a separate bowl, mix together the golden syrup, breadcrumbs, lemon zest, and lemon juice until well combined.
7. 7.
   Pour the filling into the pastry case and spread it evenly.
8. 8.
   Bake the tart in the preheated oven for 30-35 minutes, or until the pastry is golden and the filling is set.
9. 9.
   Remove from the oven and allow the tart to cool slightly before serving.

Treat your ingredients with care...

• Breadcrumbs — For the freshest breadcrumbs, use day-old bread and pulse it in a food processor until you achieve a fine texture.

Tips & Tricks

• To enhance the flavor, serve the tart warm with a dollop of clotted cream or a scoop of vanilla ice cream.
• If you prefer a more intense lemon flavor, add a little extra lemon zest to the filling.
• For a decorative touch, sprinkle some powdered sugar on top of the tart before serving.
• If you don't have golden syrup, you can substitute it with corn syrup or a combination of honey and molasses.
• To make individual mini treacle tarts, use a muffin tin and adjust the baking time accordingly.

Serving advice

Serve the Treacle Tart warm or at room temperature. It pairs perfectly with a scoop of vanilla ice cream or a dollop of clotted cream for a truly indulgent experience.

Presentation advice

For an elegant presentation, dust the tart with a sprinkle of powdered sugar and garnish with a twist of lemon zest. Serve it on a decorative dessert plate or cake stand.