Rowena G's Recipes

Treacle Tart

Recipe by
3 hours
Prep: 20 minutes | Cook: 60 - 80 minutes | Servings: 8 - 10 persons this is very rich !
  • 1 x 230g pack ready rolled short-crust pastry (or 200 g plain flour with 50 g butter and 50g margarine rubbed in)
  • 350g golden syrup
  • 40g treacle ( or golden syrup or maple syrup)
  • 275ml double cream
  • 2 large free-range eggs
  • 65g porridge oats, finely blended in a food processor (or the instant kind)
  • 2tbsp lemon juice
  • 22cm (8 ¾ in) fluted tart tin
  • tin foil and baking beans
  1. Line the tart tin with the pastry, press into the edges but don’t trim yet, set aside in the fridge for at least an hour to firm up.
  2. Heat the oven to 200ºC.
  3. Trim the edges of the pastry using a sharp knife, line with tin foil and fill with baking beans, bake for 15 minutes, remove the beans and set aside to cool slightly. Reduce the temperature to 170C.
  4. Mix the remaining ingredients until smooth then pour into the pastry case. Bake for 60 – 80 minutes until the filling is a deep gold colour
  5. Serve warm with clotted cream

 

First made with Sophia and Felicity Harrison on Tuesday 04 November 2014, really delicious and simple

Slightly modified from http://www.womanandhome.com/recipes/536552/treacle-tart#qCMPTfZ3d9jkRZ85.99

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