Treacle tart has a place in my heart (hey, I’m a poet and I didn’t know it!)! Infact, any pudding with the word ‘treacle’ in it has always been a firm favourite in our family. It was always a happy day if Mum decided to make treacle tart for pudding, and we could almost second guess that it would be on the menu when we visited Granny’s house!
Now that I have discovered the sheer amount of sugar that goes into it, it has become an even bigger rarity; but that’s not to say that we don’t deserve a treat every now and again. Plus, by making these little individual tarts it stops you going back for the inevitable seconds, or thirds, or even fourths!
Just imagine…. A crisp Winter Sunday walk, coming home to a delicious roast dinner and then treacle tart with custard for pudding – for me that is pretty much perfection!
Makes 6 tarts
For the pastry
- 250g plain flour
- 130g butter (plus extra for greasing)
For the filling
- 400g syrup
- 150g fresh white breadcrumbs (use an old loaf and whiz it in a blender to make them yourself)
- Zest and juice of 1 lemon
- ½ tsp ground ginger
- 1 egg – beaten
To make the pastry, crumble the butter and flour together with your fingertips.
Once the pastry starts to come together add 1 tbsp water at a time until you have a firm ball of pastry (you will probably need 4-5 tbsp). If it gets too wet simply add a little more flour.
Wrap the pastry in cling film and chill for 20 minutes
Grease 6 individual tart dishes
Once the pastry has chilled, roll in out on a floured work top to about 2-3mm thickness and line the base of each the pasty dish. Be careful to make sure that it is smooth and there are no air pockets against the pastry and the tin.
Re-wrap any leftover pastry and pop back in the fridge
Prick all over the bottom lightly with a fork, brush with the egg and return to the fridge to chill for at least an hour.
Preheat the oven to 200’C
To make the filling, gently heat the syrup in a pan to melt, but don’t boil.
Turn off the heat and stir in all your remaining ingredients.
Divide the mixture out between the tins.
Roll out the remaining pastry and cut little shapes to go on top – a heart, flowers, stars or lattice would all work well.
Brush the top of the pastry with the remaining egg and then bake in the oven for 20 minutes, until the pastry is golden and crisp.
Allow to cool slightly in the tins before removing and serving with a good glug of custard.
If you have any pastry left over, then just wrap it in cling and either chill for a couple of days or freeze it. You can then make mini quiches or some jam tarts with it.