Treacle Tart

Name: Treacle Tart
Yield: Serves 8
Cuisine: British
Ingredients: 250 ml double cream; 5 medium eggs, beaten; 1 Bramley apple, peeled and grated; 500 ml golden syrup; finely grated zest and juice of 1 lemon; 150 g brioche or croissant crumbs; 150 g brioche or croissant crumbs; 1 blind-baked 30 cm pastry tart shell; 1 pinch of freshly grated nutmeg; clotted cream or custard, to serve; clotted cream or custard, to serve

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is one of my childhood favourites. I’ve incorporated a little grated apple into the filling, just to take the edge off the sweet syrup. The apple melts away when cooked, just leaving a slight sour note.

Ingredients

1 blind-baked 30 cm pastry tart shell
1 pinch of freshly grated <

Europe
United Kingdom
Dessert
Spring
April
March
Vegetarian
Pie

Method

Preheat the oven to 170°C/325°F/gas mark 3.

Heat the syrup, lemon zest and juice together in a medium saucepan. Stir in the crumbs and the cream. When cool, add the eggs and the grated apple.

Pour into the pastry tart shell and