to your Favourites...
This wonderful, rich and sweet tart is the epitome of comfort and somehow, after eating it, everything appears to be alright and good in the world again. It’s also great because it uses up old bread and doesn't take too much effort to make.
- For the filling:
- 300g golden syrup
- 50g dark treacle
- 150g fresh bread crumbs
- ½ teaspoon ground ginger
- zest and juice of 1 lemon
- a pinch of salt
- For the sweet pastry:
- 360g plain flour
- 180g unsalted butter
- 100g caster sugar
- a pinch of salt
- 2 egg yolks
Preparation Time: 25 minutes (+ 40 minutes to make the pastry)
Cooking Time: 30 minutes
- Make the sweet pastry.
- Heat the oven to 160°c.
- On a floured work surface, roll out the pastry to a thickness of about ½cm.
- Line a 20cm flan ring or flan tin with a detachable base with the pastry. Cut off the excess pastry but leave about a 1cm rim (this will help to counteract the pastry shrinking when it is cooked in the oven). Keep off cuts of pastry for later by wrapping them in a piece of cling-film/plsatic-wrap.
- Scrunch up a piece of greaseproof paper and line the inside of the pastry, then fill the greaseproof paper with baking beans or rice, making sure they are into the corners, and put it into the oven for 20 minutes.
- While the pastry is baking, put the golden syrup and treacle into a pan over a medium-low heat and warm it for about 3 minutes, until they have become runny and easily pourable.
- Add all of the rest of the ingredients for the filling to the syrup and stir them in.
- When the pastry has baked, remove it from the oven, take out the greaseproof paper containing the baking beans and allow it to rest until it is cool enough to handle.
- Optionally, neaten the pastry crust by taking a sharp, serrated knife and trimming off the excess pastry until it is level with the rim of the flan ring or tin. Remove any crumbs from inside the pastry case and then pour in the filling mixture.
- To make a lattice, roll out the raw pastry saved earlier and cut it into strips longer than the tart. Then lay the strips in a lattice pattern over the filled pastry case.
- Using a pair of scissors, trim off the excess pastry hanging over the edge of the tart.
- Put the tart back into the oven for 10 minutes.
- Remove the tart from the oven and allow it to rest for 10 minutes before removing it from the flan ring or tin.
- Cut into portions and serve. A drop of double cream or a ball of icecream goes extremely well with this.
- To lighten this dessert (visually as opposed to physically) just replace the black treacle with golden syrup.