Prue Leith's treacle tart
Prue Leith is supporting Give and Bake by providing us with this lovely treacle tart recipe.
- 170g / 6oz plain flour
- A pinch of salt
- 85g / 3oz butter
- 3 teaspoons caster sugar
- 1 egg yolk
- Very cold water
- 450g / 1lb golden syrup
- grated zest of ¼ lemon and 1 teaspoon lemon juice
- ½ teaspoon freshly grated ginger
- 3 eggs, lightly beaten
- 110g / 4oz fresh white breadcrumbs
Preheat the oven to 190˚C/375˚F/gas mark 5. Place a baking sheet in the oven.
Sift the flour with the salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the sugar.
Mix the egg yolk with 1 tablespoon water, and add enough to the mixture to make a dough. Roll out the pastry and use to line a 20cm / 8in flan ring.
Mix the golden syrup with the lemon zest and juice. Add the ginger, eggs and breadcrumbs. Carefully ladle the mixture into the pastry case.
Bake in the top of the oven for 30 minutes.
Reduce the oven temperature to 150˚C/300˚F/gas mark 2 and bake for a further 30-40 minutes in the bottom third of the oven until set.
Use Prue's recipe for a good cause — host a Give and Bake party!