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