How To Make Treacle Tart: Keep Calm And Bake - S01E2/8

Looking for a classic British dessert to serve after a tasty Sunday roast? In this episode of Keep Calm And Bake Caroline MiLi Artiss shows you how to make a delicious treacle tart.

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Prep:50m
Cook:50m
Total:1h:40m
Serves:8
Temp:190° c - 370° f

Ingredients:

250 g plain flour
130 g unsalted butter
2 tbsp water
500 g golden syrup
120 g fresh breadcrumbs
1 lemon, zest and juice
2 large eggs
milk for basting

Step 1: Make The Pastry Base

Heat the oven to 190° c. Add the flour, cold unsalted butter and a pinch of salt to afood processor and pulse until it forms small lumps. Add about 2 tbsp of cold water and pulse until it forms a ball of dough. Use your hands bring the pasty together into a firm ball and wrap in cling film. Leave in the fridge to chill for 30 minutes. If doing you're it by hand simply rub the butterand flour together until it forms small lumps, then add the water and knead gently until it forms a ball of dough.

Step 2: Roll Out The Pastry

After your pastry has chilled for at least 30 minutes, remove it from the fridge and place on a lightly floured surface. Roll out the pastry and carefullytransfer it to your pie dish. Prick the base with a fork several times and trim the excess pastry from the edges. Lay a piece of greaseproof paper over the pastry and fill with baking beans, or other dried beans. Blind bake for 10 minutes. Gather together the excess pastry and roll into a ball. Wrap in cling film and place in the fridge for later.

Step 3: Make The Filling

While the pastry is cooking pour your breadcrumbs and golden syrup into a large bowl. Next add the zest and the juice of 1 lemon and two eggs. Mix everything together until it's all well combined.

Step 4: Finish Baking The Pastry

After 10 minutes remove the pastry from the oven and discard the bakingbeans and greaseproof paper. Place the base back in the oven for 2 minutes to dry the base out. Turn the oven down to 160° c.

Step 5: Assemble The Tart

Remove the pastry base again from the oven and pour in the golden syrup mixture. Roll out your left over pastry on a lightly floured surface until quite thin. Using a sharp knife cut long thin strips and brush with milk. Arrange the strips over the top of the tart in a criss cross pattern, trimming off any overhanging bits of pastry. Cook the tart in the oven for 30-40 minutes until golden brown.

Step 6: Serve

Leave to cool slightly and then serve with cream.