Treacle Tart

The story

Treacle Tart developed within this setting and is best understood through the ingredients, cooking method and meal occasion that define it. It grew within Britain’s strong pudding, pastry and tea-table traditions, where inexpensive staples were transformed through baking, steaming, fruit and dairy. Its reputation rests on a crisp pastry tart filled with golden syrup, breadcrumbs and bright lemon. The dish is immediately recognisable when the key ingredient and finishing texture are handled correctly. Treacle Tart matters culturally because it is tied to a recognisable way of eating rather than existing only as a written recipe. It appears in homes, pubs, bakeries, sporting occasions, Sunday meals or seasonal celebrations, depending on the dish.

Ingredients

• Main
• 0.33 piece shortcrust pastry case1 shortcrust pastry case
• 100 gram golden syrup300g golden syrup
• 33.33 gram breadcrumbs100g breadcrumbs
• 1 piece Zest and juice of 1 lemonZest and juice of 1 lemon
• 0.33 piece egg1 egg

Method

1. Method

   Mix syrup, breadcrumbs, lemon zest/juice, and egg. Pour into pastry case and bake at 180°C for 25–30 minutes until golden.

Nutrition

per serving

Estimated nutrition for Treacle Tart; use as editorial/testing data and refine from exact ingredient weights if needed.