Treacle Tart

By The Canadian Living Test Kitchen

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This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	329329 cal
pro	4 g4g pro
total fat	16 g16g total fat
sat. fat	9 g9g sat. fat
carb	45 g45g carb
fibre	1 g1g fibre
chol	89 mg89mg chol
sodium	196 mg196mg sodium
potassium	110 mg110mg potassium
% RDI:	-
calcium	33 calcium
iron	99 iron
vit A	1414 vit A
vit C	55 vit C
folate	2222 folate

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Preparation time: 20 minutes Chill: 50 minutes
Cook time : 65 minutes
Total time : PT65M

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1 jar (250 mL) Lyle's golden syrup 1 1jar (250 mL) jar (250 mL)Lyle's golden syrup
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
1 egg 1 1eggeggs
1/4 tsp salt 1/4 1/4tsp tspsalt
2-1/2 cups fresh bread crumbs 2-1/2 2-1/2cups cupsfresh bread crumbs
2 tsp finely grated lemon rind 2 2tsp tspfinely grated lemon rind
1/4 cup lemon juice 1/4 1/4cup cuplemon juice
3 tbsp unsalted butter , melted3 3tbsp tbspunsalted butter, melted
2 tbsp fancy molasses 2 2tbsp tbspfancy molasses
Pâte Sucrée:
1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
3 tbsp granulated sugar 3 3tbsp tbspgranulated sugar
1/4 tsp salt 1/4 1/4tsp tspsalt
1/2 cup unsalted butter , cubed1/2 1/2cup cupunsalted butter, cubed
1 egg 1 1eggeggs
1 egg yolk 1 1egg yolkegg yolks

Preparation

Pâte Sucrée: In food processor, pulse together flour, sugar and sa< pulse in butter until in coarse crumbs with larger pieces. Pulse in egg and egg yolk just until dough comes together. Shape into disc. Wrap and refrigerate until chilled, about 30 minutes.

On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; place in 9-inch (23 cm) round tart pan with removable bottom, pressing to inside edge and leaving overhang. Fold in overhang, pressing to rim.

With fork, prick bottom all over; refrigerate for 20 minutes. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 20 minutes. Remove weights and foil; bake until centre is golden, about 5 minutes.

Meanwhile, remove lid of golden syrup. Place jar in small saucepan of gently simmering water and heat just until syrup is easily pourable.

In bowl, whisk together cream, egg and sa< stir in bread crumbs, lemon rind and lemon juice. Stir in golden syrup, butter and molasses. Pour into baked crust. Bake in 325°F (160°C) oven until centre is puffed and browned, 40 to 45 minutes. Let cool in pan on rack.

Source : Canadian Living Magazine: May 2010