A few weeks ago I made this treacle tart after Alvin’s sad departure from the Bake Off for our work’s sweepstake. I was rather pleased with it, especially the pastry which had a crisp, albeit slightly rustic, finish. Mary Berry really does know a thing or two about a bake – this tart should have been very sweet however the lemon really does cut through to make it lighter.
Mary Berry’s Treacle Tart
250g plain flour
130g butter, plus extra for greasing
400g golden syrup
150g fine fresh white breadcrumbs
2 lemons (zest and juice)
1 free-range egg (beaten, to use as wash)
For the pastry: in a bowl place the flour and cubes of butter. Rub together until the mixture becomes breadcrumb-like. Add in three tablespoons of cold water then mix together until you create a firm dough (once firm don’t mix too much as over worked pastry is a nightmare!) Wrap up in cling film and place in the fridge for twenty minutes.
Preheat the oven to 200C. Place a heavy baking tray in the oven to heat up and grease a deep 7in loose-bottomed flan tin with butter.
Separate around 150g of the pastry and place to the side. Roll out the pastry – quite thin and line the pan.
Prick the base with a fork, to stop the base rising up during baking.
On cling-film, roll out the reserved pastry quite thinly. Egg wash the pastry and chill in the fridge.
To make the filling, heat the syrup gently in a large pan until runny (don’t boil though). Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (Add lemon dependent on your love of citrus!) Then pour this mixture into the case and level.
Remove the egg washed pastry from the fridge and cut into long strips around 1cm wide. Make sure they are all longer than the edges of the tart tin.
Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin.
Once you have managed to assemble the lattice Mary’s recipe asked to press down to remove the excess however I decided to keep the excess on and cut off with a sharp knife once cooked.
Place on the preheated tray and bake for 10 minutes until there is a slight colour to the tart then reduce the oven temperature to 180C. If the tart is looking like it is baking too much you can place foil on top to stop it burning.
Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set.
Remove the tart from the oven and leave to firm up in the tin.
Sadly couldn’t serve this warm in work but I think it’s best served warm with cream (or crème fraîche which is a bit lighter)