Sticky treacle tart, what could be better?
Served with a dollop of whipped cream and I couldn’t ask for anything else! Really simple ingredients that creates something delicious. It’s dish that everyone loves and is sure to be a winner.
The added cinnamon and apple to this tart makes it extra heavenly, giving it a little zing and some extra oomph!
I urge you to give it a go, and with most of the ingredients being found in your kitchen, theres nothing holding you back!
- 90g Butter
- 65g Caster Sugar
- 3 Egg Yolks
- 195g Plain Flour
- 1 and half tsp of Cinnamon (Use less if you’re not a great fan of cinnamon as its quite strong!)
- 450g Golden Syrup
- 60g Fresh Breadcrumbs
- 1/2 tsp Ground Ginger
- 1 Lemon (Zest Only)
- 1.5 Granny Smith Apples (Peeled and Grated)
- To make the pastry, I adapted a recipe from BBC Good Food (Pate sucree) and added in the extra cinnamon to make it more delicious and complement the apple beautifully.
- Initially cream the butter and sugar together in a bowl using a stand mixer or hand mixer if you don’t have one available.
- Mix in egg yolks one at a time and mix until it is a smooth mixture with no lumps!
- Add in the Plain flour along with the cinnamon and beat into the wet ingredients until the dough forms a ball.
- Wrap the dough in cling film and refrigerate for 30 minutes until its firmed up. It can be left longer if you want to pop out and do something in the middle!
- On a floured surface, roll out the pastry until its the thickness of a pound coin.
- Place the pastry over a 9 inch tart tin and push it into the flutes. Prick the base with a fork before placing it into the fridge for another 30 minutes.
- Blind bake the pastry for 15 minutes at 180 degrees with baking parchment inside the tart dish and baking beans holding it down.
- Whilst you’re blind baking, place all of the ingredients for the filling into a bowl (Golden Syrup, Breadcrumbs, Ginger, Lemon and Apple) and mix them with a stand or hand mixer until smooth.
- Pour the filling into the blind baked pastry case making sure not to get it all over the edges or it will burn! No-one likes a burnt pastry case!
- Cook for 45-50 minutes at 180 degrees, until there is a slight wobble in the treacle filling but its not liquid any longer !
- Leave to cool in the tin and then serve with cream! I decorated the tart with an icing sugar dusted apple but feel free to decorate however you wish!