Treacle Tart

By The Canadian Living Test Kitchen

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Treacle Tart

This recipe makes 12 servings

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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
  • 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 jar (250 mL) Lyle's golden syrup
  • 1/2 cup whipping cream 1/2 cup whipping cream
  • 1 egg 1 egg
  • 1/4 tsp salt 1/4 tsp salt
  • 2-1/2 cups fresh bread crumbs 2-1/2 cups fresh bread crumbs
  • 2 tsp finely grated lemon rind 2 tsp finely grated lemon rind
  • 1/4 cup lemon juice 1/4 cup lemon juice
  • 3 tbsp unsalted butter , melted3 tbsp unsalted butter, melted
  • 2 tbsp fancy molasses 2 tbsp fancy molasses
  • Pâte Sucrée:
  • 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
  • 3 tbsp granulated sugar 3 tbsp granulated sugar
  • 1/4 tsp salt 1/4 tsp salt
  • 1/2 cup unsalted butter , cubed1/2 cup unsalted butter, cubed
  • 1 egg 1 egg
  • 1 egg yolk 1 egg yolk

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

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