Gingery Treacle Tart
- 30m Prep Time
- 45m Cook Time
- 1h 15mReady In
A classic British treacle tart with a buttery pastry crust and a sweet, gingery filling made with golden syrup and breadcrumbs. Serve warm with cream or custard.
Ingredients
- 1/2 lbs plain/all-purpose flour
- 3 7/8 oz butter chilled and cut into cubes
- 1 egg beaten
- 0.99 lb golden syrup/light corn syrup
- 3 oz Real Bread crumbs coarse rather than fine
- 1 tsp ground ginger
- fresh root ginger grated
- 0.5 lemon zest
- 2 tsp lemon juice
- 0.5 orange zest
- 4 tsp orange juice
- cream or custard to serve
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15.8 mg
- Iron: 0.33 mg
- Magnesium: 4.89 mg
- Phosphorus: 20.9 mg
- Potassium: 65.2 mg
- Zinc: 0.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 lbs plain/all-purpose flour
- 0.99 lb golden syrup/light corn syrup
- 1 tsp ground ginger
- 2 tsp lemon juice
- 4 tsp orange juice
Prepare
- 3 7/8 oz butter, chilled and cut into cubes
- Beat 1 egg
- 3 oz Real Bread crumbs, coarse rather than fine
- Grate fresh root ginger
- 0.5 lemon, zest
- 0.5 orange, zest
- cream or custard, to serve
Let's Cook
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Step 1.
Heat the oven to 190°C/170°C fan/375°F/gas 5. Grease a loose-bottomed 28cm/11in tart tin with butter.
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Step 2.
In a large bowl, rub 225g plain flour and 110g chilled cubed butter together with your fingertips until the mixture resembles breadcrumbs.
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Step 3.
Add the beaten egg and mix with a knife until the pastry just comes together. Do not overwork it, or it will become tough and plasticky.
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Step 4.
Lightly flour a work surface and rolling pin. Roll the pastry out into a circle large enough to line the bottom and sides of the tart tin. Let the pastry rest for 5–10 minutes to reduce shrinkage.
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Step 5.
Line the tart tin with the pastry, pressing it into the edges. Prick the base all over with a fork. Scatter ceramic baking beans (or dried peas or macaroni) over the pastry to prevent blistering. Bake for about 12 minutes until the pastry is cooked but still pale.
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Step 6.
Remove the baking beans and continue baking for another 2–3 minutes until the base is lightly golden. Meanwhile, in a bowl, mix together 450g golden syrup, 85g breadcrumbs, 1 tsp ground ginger (or grated fresh ginger), zest and juice of ½ lemon, and zest and juice of ½ orange until well combined.
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Step 7.
Take the pastry case out of the oven. Spoon the filling into the case, pressing it down slightly to distribute evenly and avoid air bubbles. Level the top with a spatula. Bake for a further 30 minutes until the filling is set and golden.
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Step 8.
Leave the tart to cool on a wire rack until just slightly warm. Serve with cream or custard.