Classic British Treacle Tart
Indulge in the quintessential British dessert with this Classic Treacle Tart, featuring a buttery, flaky pastry crust filled with a sweet, gooey mixture of golden syrup, zesty lemon, and nutty oats. This delightful tart is perfect for any occasion, whether served as a comforting dessert at a family gathering or a charming treat for tea time. With its rich flavors and heartwarming aroma, it's sure to become a favorite among friends and family.
N/A
Servings
312
Calories
12
Ingredients
Ingredients
Flour
1 1/4 cups (All-purpose flour, sifted.)
Salt
1 pinch (Fine salt.)
Butter
1/4 lb (Chilled and diced.)
Superfine Sugar
2 tablespoons (Granulated sugar, finely ground.)
Egg
1 (Lightly beaten.)
Ice Water
2 tablespoons (Chilled.)
Lemon Zest
1 teaspoon (Freshly grated zest of a lemon.)
Rolled Oats
1/2 cup (Old-fashioned rolled oats.)
Ground Ginger
1/4 teaspoon (Dried and powdered ginger.)
Golden Syrup
1 cup (Light treacle or golden syrup.)
Lemon Juice
2 tablespoons (Freshly squeezed lemon juice.)
Whipped Cream
to serve (Lightly whipped cream for topping.)
Instructions
1
Begin by preparing the pastry. In a bowl, combine flour and a pinch of salt. Cut in the chilled butter until the mixture resembles breadcrumbs.
2
Stir in the superfine sugar, then add the lightly beaten egg and ice water. Mix until combined, then shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
3
After chilling, roll out the pastry on a lightly floured surface to fit a 9-inch tart pan. Line the pan with the pastry and trim the edges, reserving any scraps for decoration.
4
Preheat your oven to 400°F (200°C).
5
In a separate bowl, combine the rolled oats, lemon zest, and ground ginger. Sprinkle half of this mixture evenly over the bottom of the pastry-lined tart pan.
6
In another bowl, mix the golden syrup and lemon juice, then pour this mixture over the oat layer in the tart pan. Finally, sprinkle the remaining oat mixture on top.
7
If desired, roll out the reserved pastry scraps and cut into thin strips to create a trellis pattern over the tart.
8
Bake the tart in the preheated oven for 30 minutes, or until the filling is set and the top is golden brown.
9
Allow to cool slightly before serving warm or at room temperature. For an extra indulgent touch, serve with a dollop of whipped cream.
Nutrition Information
19
Fat
41
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Classic British Treacle Tart?
It is a quintessential British dessert featuring a buttery, flaky pastry crust filled with a sweet, gooey mixture of golden syrup, lemon, and oats.
What are the main ingredients for the filling?
The filling consists of golden syrup, lemon zest, lemon juice, rolled oats, and a touch of ground ginger.
How long does the pastry need to chill?
The pastry should be wrapped in plastic and refrigerated for 30 minutes before rolling out.
What is the recommended oven temperature?
The tart should be baked in an oven preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
What type of oats should be used?
Old-fashioned rolled oats are recommended for this recipe to provide the best texture.
How much golden syrup is required?
The recipe calls for 1 cup of golden syrup to create the sweet, gooey filling.
Can I add a decorative top to the tart?
Yes, you can use reserved pastry scraps to create a thin trellis or lattice pattern over the top before baking.
How many calories are in one serving?
Each serving of the treacle tart contains approximately 312 calories.
What is the fat content per serving?
There are 19 grams of fat per serving in this classic dessert.
How many carbohydrates does it contain?
One serving contains 41 grams of carbohydrates.
How much protein is in the tart?
Each serving provides about 4 grams of protein.
What size tart pan is best?
A 9-inch tart pan is the ideal size for the quantities listed in this recipe.
What should I serve with Treacle Tart?
It is traditionally served with a dollop of lightly whipped cream for an extra indulgent touch.
Does the recipe include ginger?
Yes, it includes 1/4 teaspoon of ground ginger to add a subtle warmth to the flavor profile.
How do I know when the tart is finished baking?
The tart is ready after about 30 minutes when the filling is set and the pastry is golden brown.
Should the butter be cold or room temperature for the pastry?
The butter should be chilled and diced to ensure a flaky pastry crust.
Is lemon juice necessary for the recipe?
Yes, 2 tablespoons of fresh lemon juice help balance the sweetness of the golden syrup.
How many ingredients are in this recipe?
There are 12 total ingredients used, including those for the pastry and the optional whipped cream.
Can I use regular granulated sugar in the pastry?
The recipe calls for superfine sugar, which is finely ground granulated sugar, to ensure it blends well into the dough.
What is the first step in making the pastry?
Combine flour and a pinch of salt in a bowl, then cut in the chilled butter until the mixture resembles breadcrumbs.
How much ice water is needed?
You will need 2 tablespoons of chilled ice water to help bind the pastry dough.
What is the preparation for the lemon zest?
You should use 1 teaspoon of freshly grated zest from a lemon.
Can the tart be served at room temperature?
Yes, the tart can be served either warm or at room temperature.
Is the flour sifted for this recipe?
Yes, the 1 1/4 cups of all-purpose flour should be sifted before starting.
What provides the tart's structure?
The combination of rolled oats and golden syrup creates the unique, dense structure of the filling.
How do you layer the filling?
Sprinkle half the oat mixture on the bottom, pour the syrup and lemon juice over it, then sprinkle the rest of the oats on top.
Can I use light treacle instead of golden syrup?
Yes, light treacle is a common alternative for golden syrup in British baking.
Why is salt added to the pastry?
A pinch of fine salt is added to enhance the flavor of the buttery crust.
Is the egg used in the pastry whole or just the yolk?
The recipe uses one whole egg, which should be lightly beaten before being added to the dough.
Does this recipe include any fiber or sugar data?
The current nutritional analysis does not provide specific values for fiber, sugar, sodium, or cholesterol.