Treacle Tart

Ingredients

• 1.25 cups all-purpose flour
• 5 tablespoons cold unsalted butter, cubed
• 3 tablespoons cold lard or vegetable shortening, cubed
• ¼ teaspoon fine sea salt
• 3 tablespoons ice water
• ¾ cup golden syrup (Lyle's or similar)
• 1 cup fresh breadcrumbs (from day-old bread)
• 2 tablespoons unsalted butter
• 1 whole large egg
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon fine sea salt
• 1 serving vanilla custard or clotted cream

Instructions

1. 1

   Measure 1.25 cups all-purpose flour into a medium bowl and add 0.25 teaspoon fine sea salt. Whisk together to combine. Add 5 tablespoons of cold unsalted butter cubes and 3 tablespoons of cold lard cubes. Using a pastry cutter, two knives, or your fingertips, work the fats into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible — this creates a flaky texture. Do not overwork the dough or it will become tough.

2. 2

   Sprinkle 3 tablespoons of ice water over the flour mixture, a little at a time, and gently toss with a fork until the dough just comes together. Add an extra 0.5 tablespoon of water only if the mixture is still very crumbly. Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes — cold dough rolls more easily and shrinks less during baking.

3. 3

   While the pastry chills, prepare the filling. Tear 3–4 slices of day-old white bread into small pieces and pulse in a food processor until you have 1 cup of coarse breadcrumbs — avoid fine dust; you want texture. If you don't have a processor, you can grate stale bread on a box grater. Set the breadcrumbs aside.

4. 4

   In a small saucepan, gently warm 0.75 cup golden syrup and 2 tablespoons unsalted butter over low heat, stirring occasionally, just until the butter melts and the syrup is slightly pourable — about 1–2 minutes. Do not boil. Remove from heat and let cool for 1 minute.

5. 5

   Crack 1 large egg into a small bowl and lightly beat it with a fork. Zest 1 lemon on a microplane to get 1 teaspoon of zest, then cut the lemon in half and squeeze to get 1 tablespoon of juice. Add the beaten egg, lemon zest, lemon juice, and 0.125 teaspoon fine sea salt to the warm syrup mixture and stir until well combined. Fold in the breadcrumbs gently until everything is evenly distributed — do not overmix.

6. 6

   Preheat your oven to 350°F (175°C). Remove the pastry from the refrigerator and place it on a lightly floured work surface. Roll the dough out into a thin circle, about 0.125 inch thick and 11 inches in diameter — work from the center outward with a rolling pin, rotating the dough a quarter turn every few rolls to keep it even.

7. 7

   Carefully transfer the pastry to a 9-inch tart pan with a removable bottom — you can roll it onto a rolling pin and unroll it into the pan. Gently press the pastry into the corners and up the sides, letting it hang slightly over the edge. Trim the excess with a sharp knife so the pastry sits just at the rim — this prevents overhang from browning too quickly.

8. 8

   Pour the filling into the pastry shell, smoothing the top gently with a spatula. Place the tart on a rimmed baking sheet (to catch any drips) and transfer to the oven. Bake for 25–30 minutes, until the pastry is golden brown and the filling is set around the edges but still very slightly jiggly in the center — it will continue to firm up as it cools. The filling should feel slightly sticky but not liquid when you gently press the surface.

9. 9

   Remove the tart from the oven and let it cool in the pan for 10 minutes — the filling will set further during this time. Gently remove the tart pan sides and slide the tart onto a serving plate or leave it on the pan base. The tart can be served warm or at room temperature.

10. 10

    Slice with a sharp, warm knife (dip it in hot water and wipe dry between cuts) and serve each slice with a generous dollop of vanilla custard or clotted cream on the side. The warm, sticky filling contrasts beautifully with the cool, creamy accompaniment.

Tools you’ll need

• medium mixing bowl
• whisk
• pastry cutter or two knives
• fork
• plastic wrap
• food processor (or box grater)
• small saucepan
• small bowl
• microplane or zester
• rolling pin
• 9-inch tart pan with removable bottom
• sharp knife
• rimmed baking sheet
• spatula
• instant-read thermometer (optional)

More recipes like this

• 

  Mediterranean Chickpea Salad

  10 min

• 

  Split Pea Soup with Pork

  45 min

• 

  Alabama Hickory Smoked Ribs

  150 min

• 

  Ikan Woku (Spiced Crispy Fish)

  35 min