Name: Traditional English Treacle Tart
Prep time: 30 min
Cook time: 34 min
Total time: 64 min
Yield: 8 slices
Ingredients: 210 g all-purpose flour; 32 ml water; 75 g shortening; 25 g butter; 1/2 medium egg; 1/2 tsp apple cider vinegar; 1/2 tsp salt; 400 g golden syrup; 2 tbsp black treacle; 50 g butter; Zest of 1 lemon; 2 tbsp lemon juice; 1 beaten egg; 3 tbsp whole milk; Pinch of salt; 150 g fresh white breadcrumbs; Optional: pinch of ground ginger

Method

11 steps

Make shortcrust pastry by mixing flour, shortening, butter, salt, apple cider vinegar, and egg with water to form a crumbly dough. Wrap in plastic and refrigerate for 30 minutes.
Preheat air fryer to 140°C (280°F) or oven to 150°C (300°F).
Roll out pastry to fit a 9-inch springform tart tin with overhang. Line the tin with pastry, trim excess, and dock the base with a fork.
Pre-bake the pastry with baking beads or rice for 15 minutes, then remove beads.
Egg wash the pastry base and bake for an additional 2 minutes to seal.
In a pan, melt butter on gentle heat, add golden syrup, treacle, salt, lemon zest, and lemon juice. Stir gently, then remove from heat and let cool slightly.
Stir in breadcrumbs into the syrup mixture.
Mix beaten egg and milk (or cream), then add to the cooled syrup mixture.
Pour filling into the pre-baked pastry shell.
Bake at 140°C (280°F) for 17-20 minutes until set.
Cool slightly before serving, optionally with vanilla ice cream.

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