To celebrate The Great Get Together, celebrity chef Prue Leith has sent us this recipe is for an old-fashioned treacle tart made on an enamelled metal pie plate.
If you don’t have a pie plate, use a shallow eight-inch sandwich tin or flan ring. If you are using a porcelain dish, you will need to bake the pastry blind.
The neat trick is pouring the syrup directly onto the crumbs – the method saves the bother of measuring and mixing the filling ingredients and washing up loads of sticky utensils.
Just make sure you buy the golden syrup in a squeezy bottle, not a tin!
PRUE LEITH’S TREACLE TART RECIPE
SERVES 4 – 6
For the pastry:
- 4oz plain flour
- a pinch of salt
- 2 oz butter
- 1 egg yolk
- about 1 tbsp very cold water
For the filling:
- grated zest of and juice of half a lemon
- 3 large medium thick slices white sandwich bread, preferably a few days old.
- about 4 tbsp golden syrup.
- Heat the oven to 180˚C/350˚F/gas mark 4.
- Sift the flour with the salt into a bowl. Rub in the butter until the mixture resembles coarse breadcrumbs.
- Mix the egg yolk with the tablespoon very cold water, and add enough to the flour mixture to make a dough. Roll out the pastry and use to line a flat metal pie plate. Chill in the fridge for half an hour.
- Blitz the bread, crusts and all, to get really fine breadcrumbs. Mix the breadcrumbs with the grated lemon zest.
- Carefully fill the pastry case with the crumbs. Don’t tamp it down, just fill to the brim.
- Very slowly pour golden syrup all over the crumbs in a thin stream, allowing the syrup to soak every crumb. When the surface crumbs are all soaked leave for a while to soak through to the ones underneath. Resist the temptation to stir!
- Bake at 180˚C/350˚F/gas mark 4 for half an hour, then turn the oven down 150˚C/300˚F/gas mark 2 for another 10 minutes.
Inspired to make Prue’s Treacle Tart? Why not hold a Get Together or find one near you and share a slice with your neighbours!