Treacle Tart
A classic treacle tart with - 8 inch flan tin, Pastry, Filling. Perfect for one.
Ingredients
- 7 ½ - 8 inch flan tin
- Pastry
- Filling
- 112 gm plain flour
- 6 heaped tbspn breadcrumbs (see notes)
- pinch of salt
- 6 heaped tbspn golden syrup
- 50 gm butter
- 2 eggs
- 1 lemon (optional)
Method
- 1
Sift the flour and salt into a large bowl.
- 2
Cut 50 gm of butter into smallish chunks.
- 3
Add the butter to the flour and rub the butter into the flour with your fingers until it beccomes like fine breadcrumbs.
- 4
Mix in just enough water to hold the mixture together. This will likely need just over 1 Tbspn.
- 5
Make the mixture into a ball and flatten it slightly.
- 6
Wrap in cling film and refrigerate for .
- 7
Preheat oven to 200° C (include an oven sheet).
- 8
Butter the flan tin.
- 9
Lightly beat the eggs in a bowl.
- 10
Remove the crusts from the bread.
- 11
Make crumbs from the slices of bread and set aside 6 tbspn in another bowl.
- 12
Zest and juice the lemon (optional).
- 13
Add the golden syrup, beaten eggs, lemon zest and juice (if using) to the breadcrumbs and mix well.
- 14
Roll out the pastry between 2 sheets of cling film and line the flan tin.