Norfolk Treacle Tart recipe
information
Of the many versions of treacle tarts, this Norfolk version is particularly well known and was a favourite of Charles Dickens. It is a bit unusual in that it contains no breadcrumbs.
ingredients
175 g (6 oz) rich sweet shortcrust pastry
115 g (4 oz) unsalted butter
8 tablespoons golden syrup
2 eggs, beaten
4 tablespoons double cream (or single cream if you prefer)
finely grated zest of 2 lemons
115 g (4 oz) unsalted butter
8 tablespoons golden syrup
2 eggs, beaten
4 tablespoons double cream (or single cream if you prefer)
finely grated zest of 2 lemons
method
1. Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.
2. Pre-heat the oven to 200°C (400°F) Gas 6. Put a baking sheet in the oven to pre-heat.
3. Gently warm the butter and syrup together in a pan - just enough for the butter to melt but not letting the mixture get too hot. Remove the pan from the heat and allow the mixture to cool a little.
4. In a bowl, whisk the eggs, cream and lemon zest together. Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case.
5. Place the tart on the baking sheet in the oven and bake for 25 - 30 minutes or until the centre is set.
Serve warm or cold with creme fraiche or ice cream.
2. Pre-heat the oven to 200°C (400°F) Gas 6. Put a baking sheet in the oven to pre-heat.
3. Gently warm the butter and syrup together in a pan - just enough for the butter to melt but not letting the mixture get too hot. Remove the pan from the heat and allow the mixture to cool a little.
4. In a bowl, whisk the eggs, cream and lemon zest together. Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case.
5. Place the tart on the baking sheet in the oven and bake for 25 - 30 minutes or until the centre is set.
Serve warm or cold with creme fraiche or ice cream.
serving amount
serves 6 - 8
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