Old Fashioned Treacle Tart

Old Fashioned Treacle Tart

Yes, you can probably guess this is an old WI recipe. One of my daughter’s favourite desserts. Of course, we Cornish don’t mean treacle, we mean golden syrup, but somehow it does not trip off the tongue as easily!! This old version is not as sweet as modern day tarts and I like the lemon zest undertones.

You will need an shallow 8 inch flan tin, loose bottomed is easiest of course, buttered. Pre heat your fan oven to 190C. Or for authenticity, use an old fashioned pie plate, as I have done.  The base cooks wonderfully with them.

All butter Shortcrust pastry. Bought is good, but see my own recipe at the bottom of the page.

Roll out your pastry and line your pie plate. Chill while you prepare the filling. Roll out the remainder in an oblong and cut into thin strips, ready to make a lattice pattern.

9-10 tablespoons golden syrup

3 oz fresh white breadcrumbs [from a stale loaf]

grated zest of a lemon

1 dessertspoonful lemon juice

Place the syrup in a small saucepan with the lemon zest and juice and the crumbs. Gently heat until just melted and runny. Cool.

Pour the treacle mix into the pie dish, then make a lattice pattern with the oblong pastry strips. Yes, it is fiddly and mine is not perfect. Bake for about 30 mins, turning down to 170C ten mins before the end of baking time.

Serve with lashings of custard or clotted cream - or as my husband does… use both.

Just wonderful.

Shortcrust. I never do it by hand. In a food processor, place:

8 oz plain flour, 5 oz cold butter, cubed and a tablespoon caster sugar. Pulse, until it resembles  fine breadcrumbs. Add one egg yolk and 2 tablespoons cold water. Pulse again until it comes together.  Lightly knead and place in a poly bag to chill for ten mins before using.