Home

Norfolk Treacle Tart

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

serves 6 - 8
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

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.

What did you think?

21 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved