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.
- 6 oz rich sweet shortcrust pastry
- 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
- Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.
- Pre-heat the oven to 200°C (400°F) Gas 6. Put a baking sheet in the oven to pre-heat.
- 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.
- 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.
- 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.
Calories: 277 kcal
Carbohydrates: 29 g
Protein: 3 g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 123 mg
Potassium: 40 mg
Fiber: 1 g
Sugar: 18 g
Vitamin A: 524 IU
Vitamin C: 1 mg
Calcium: 17 mg
Iron: 1 mg