Treacle Tart

So, Kyoko tells me that treacle tart is her favorite and wonders if it is easy to make.

It is so, so easy, so Kyoko, this is for you... and any other sweet toothed bloggers.

Treacle Tart - recipe courtesy of Nigel Slater

Ingredients:
250g Shortcrust Pastry - you could make your own, but why not save the trouble and buy it from the supermarket?
225g Fresh white bread (you can leave the crusts on too)
600g Golden syrup - warning, this is a shocking amount of sugar!
Juice of half a lemon

Method:
Grease a 22 cm Tart tin/ Pie dish.

Roll out your pastry on a floured surface to fit the tin. Lift it into the tin and press into edges. Prick the pastry all over with a fork, cover and leave to rest in fridge for 20 minutes.

Preheat oven to 200c/ gas mark 6.

Take tart case from the fridge, cover with greaseproof paper and baking beans and bake for 10 minutes. Remove the paper and beans and return the pastry case to the oven for 5 minutes until the pastry feels dry. Remove and set aside.

Lower the oven to 180c/ gas mark 4. Whizz the bread in a food processor till you have fine, soft white crumbs. Mix them with the golden syrup, stirring until they are all fully coated and then stir in the lemon juice. Pour the crumb mixture into the warm pastry case and return to the oven for 25-35 minutes. Leave the tart to cool for 10 minutes or so before cutting. Serve with cream or ice cream.

If you have left over pastry you can also add a pastry lattice top or pattern with pastry leaves/ hearts/ stars after pouring the mixture into the case and before putting it in the oven for the last time. I have a star cutter and did stars for B's birthday and it looked really fun.

Let me know if you try it!