• Rachel Patterson

Treacle Tart

I have often found treacle tart to be dry and disappointing when I have eaten it in the past, but this recipe is a game changer.  Gorgeously soft and gooey.



220g/7 ¾ oz fresh white breadcrumbs

600g/21 oz golden syrup

For the pastry:

180g/6 ¼ oz plain flour (all purpose)

90g/3 oz butter

2 to 3 tablespoons water


Preheat your oven to 400F/200C/Gas 6. Lightly grease a tart tin.

Rub the butter into the flour until it resembles breadcrumbs, pour in the cold water a small amount at a time and bring together to form a dough.  Roll out on a lightly floured surface and fit into a tart tin.  Prick the base of the pastry with a fork.  Pop the tart case into the fridge for half an hour to rest.

Then pop a piece of baking parchment into the tart case and fill with dried/baking beans.  Bake in the oven for ten minutes.  Remove the paper and beans and return the pastry case to the oven for a further ten minutes.

Mix the breadcrumbs with the golden syrup and pour this mixture into the baked pastry case.

Turn the oven down to 350F/180C/Gas 4.

Bake the filled tart for half an hour.

Leave to rest for ten minutes then serve.




Recipe from:Practically pagan COOKING by Rachel Patterson

A book to take you through the seasons. Cooking with produce when it is at its best (and cheapest). Recipes for all, with menu ideas to reflect the energy of each month of the year. Family style, no fuss cooking to nourish the body, spirit and soul. 12 sections with recipes for each month to reflect the product that is in season, which include; meat main, vegetarian/vegan main, soups, standard and vegan desserts, bread and of course...cake; both standard and vegan cake options.



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© 2019 Rachel Patterson