Treacle tart recipe
It literally took me three minutes to prepare this treacle tart! I've cheated a bit and used a bought pastry case, just to save on time. But of course you can very easily make your own shortcrust pastry instead.
I've also used a bit of orange blossom honey to give the tart a citrusy flavour, but just use normal honey if you don't fancy it. Traditionally treacle tarts are flavoured with ginger, but I've gone for a touch of freshly grated nutmeg instead. You pick your own spice!
Ingredients
- 300 g golden syrup
- 100 g orange blossom honey
- 85 g fresh breadcrumbs
- 0.5 tsp freshly grated nutmeg
- 50 g blanched whole almonds, bashed in a pestle and mortar until fairly fine
- 10.6 oz golden syrup
- 3.5 oz orange blossom honey
- 3 oz fresh breadcrumbs
- 0.5 tsp freshly grated nutmeg
- 1.8 oz blanched whole almonds, bashed in a pestle and mortar until fairly fine
- 10.6 oz golden syrup
- 3.5 oz orange blossom honey
- 3 oz fresh breadcrumbs
- 0.5 tsp freshly grated nutmeg
- 1.8 oz blanched whole almonds, bashed in a pestle and mortar until fairly fine
- 1 cup ice cream, clotted cream or double cream
- 1 cup ice cream, clotted cream or double cream
- 1 cup ice cream, clotted cream or double cream
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Preheat the oven to 190C/gas mark 5. Put all the ingredients (bar the pastry case) together in a big bowl and stir until well mixed.
- Spoon into your pastry case (it should be sticky in consistency, not runny) and level it out with a knife.
- Bake in the centre of the oven for 30 minutes, then allow to cool for at least another 30 minutes before turning the tart out.
- Enjoy warm with ice cream, clotted cream or double cream!
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature