Mel and Mal's Treacle Tart

Ingredients
  • For the Shortcrust Pastry:
  • 150g plain flour
  • A good pinch of salt
  • 50g icing sugar
  • 75g cold butter, cubed
  • Ice cold water
  • 2tbsp melted butter
  • For the Filling:
  • 250g golden syrup
  • 150g fresh breadcrumbs
  • 1 medium free range eggs, lightly beaten
  • Zest and juice of 2 limes

The only word that can describe this is "yummy"! A good old traditional recipe, handed down from my Mum - it doesn't half bring back the memories!

Serve with beautiful creamy Creme Anglais or a dollop of thick whipped cream. Divine but not for the faint hearted or dieters!

Serves : 4        Prep/Cooking Time :

Tip : If you don't have a food processor, you can make the pastry by rubbing the dry ingredients with the butter to the breadcrumbs stage with your (cool) hands, then add the water and knead into a dough

Instructions

Make the Preparations

Preheat the oven to 190°C

Grease the inside of a loose bottomed flan tin with the melted butter and put to one side

Make the Pastry & Line the Dish

To make the pastry, put the flour, salt, icing sugar and cubed butter in the food processor bowl and blitz until the mixture resembles fine breadcrumbs.

Leaving the processor running, pour in just enough cold water in a thin stream to get a firm dough forming that leaves the inside of the bowl clean.

Wrap the dough in cling film and allow to rest in a cold place for at least 1 hour.

Take out the pastry and knead lightly on a floured board and roll out to fit the flan tin. Prick the base all over with a fork and cut some greaseproof paper to line the tin.

Line the base with baking beans and blind bake in the oven for 12 mins

Remove the tart base, remove the baking beans and lining paper, brush with egg wash and place back into the oven and continue to bake for 4 mins until golden brown and firm.

Reduce the oven temperature to 145°C

Make the Filling

Mix all the ingredients in a bowl and mix until well blended and spread over the base of the flan

Put back into the oven and bake for 20 mins or until golden brown and set.

Serve with some good homemade Creme Anglais for maximum deliciousness!

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES