This is my version of the recipe that appears in Mary Norwak’s charming cookery book English Puddings: Sweet & Savoury. As the pastry doesn’t require baking blind it’s a very quick and easy recipe, especially if you buy ready made pastry.
Mrs Norwak writes “I have always preferred this version of a treacle tart, which is less sweet and cloying than the kind made with breadcrumbs. The filling sets into a kind of lemon custard that is delicious.” I would agree wholeheartedly – although I speak as someone who has never liked traditional treacle tart. My husband says that if you do then you might want to double the amount of golden syrup in this recipe!
The tart rises an amazing amount during the cooking process so don’t situate the tart too close to the top of your oven when baking it. Although the filling sinks down once removed from the oven, this recipe is worth making if only to enjoy the way the inflated filling wobbles when you remove it from the oven!
Delicious with either custard or ice-cream when served warm, it works well cold with single or double cream – or those little pots of Alpo Heavenly Velvet Vanilla Deserts that taste just like cold custard to me.
With the weather set to stay at around zero degrees for the next few days this would be a delicious pudding for Sunday lunch.
Norfolk Treacle Tart
Shortcrust pastry made with 150g of flour
6 tbsp golden syrup
finely grated zest of one lemon
5 tbsp single cream
2 large eggs, beaten
You will need
an 18cm loose-bottomed metal quiche tin or sandwich tin
a baking sheet
- Roll the pastry out into a circle about 25cm in diameter. Line the quiche tin with the pastry and chill in the fridge for 30 minutes.
- Preheat the oven to 180°C/GM4 and put a baking sheet in the oven to warm.
- Put the golden syrup and butter in a medium-sized saucepan and warm over a medium heat just sufficient to melt the butter. Remove from the heat.
- Stir the lemon zest and cream into the saucepan and then add the beaten eggs. Stir well to mix.
- Pour the mixture into the pastry case and place in the oven on the hot baking sheet. Bake for about 30-40 minutes until well risen and lightly browned. The filling will sink down again once the tart is removed from the oven.
- Leave to stand for 10 minutes before serving warm with custard or ice-cream, or allow to cool and serve with cream.
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